with Smokey Aioli Potato Salad
This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend and smokey aioli come in handy for amping up the flavour of the chicken and potato salad - leaving you to do very little!
Allergens
Utensils
Tags
All-American spice blend
1 sachet
Baby spinach leaves
1 packet
Haloumi
1 packet
Vegetable stock pot
1 sachet
Red Apple
1
Slaw mix
1 packet
Chopped potato
1 packet
Smokey aioli
1 packet
Cheddar cheese
1 packet
Walnuts
1 packet
Parsley
1 packet
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder and heat over medium-high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and dill & parsley mayonnaise. Crumble in fetta cubes. Toss to combine and season to taste. Cover to keep warm.
• Cut haloumi into 1cm-thick slices. Toss in Aussie spice blend as above. Heat pan as above. Cook haloumi until golden brown, 1-2 minutes each side
• Thinly slice apple into wedges. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine.
• Divide American-spiced haloumi and warm potato-fetta salad between plates. • Serve with apple slaw. Enjoy!
754
kcal
Calories
3150
kJ
Energy (kJ)
48.1
g
Fat
19.5
g
of which saturates
44.2
g
Carbohydrate
19.8
g
of which sugars
11.4
g
Dietary Fibre
31.1
g
Protein
0
mg
Cholesterol
1900
mg
Sodium
