• Boil the kettle. 
• Half-fill a medium saucepan with boiling water, then add a generous pinch 
of salt. 
• Cut potato into large chunks.
• Cook potato in the boiling water over high heat, until easily pierced with a 
fork, 12-15 minutes. Drain and set potatoes aside in a bowl.
• While the potato is cooking, finely chop garlic. Roughly chop baby leaves. 
Drain sweetcorn. Cut halloumi into 1cm-thick strips. 

• Return the empty saucepan to medium-high heat. Add the butter, garlic, 
sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes.
• Remove pan from the heat, then add potatoes and garlic aioli. Stir to coat. 
• Lightly crush potatoes with a fork. Cover to keep warm.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, 
tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. 
Cook halloumi until golden brown, 1-2 minutes each side.
• Take pan off the heat, then add cherry sauce, BBQ sauce and a splash of 
water. Cook, turning halloumi to coat, until heated through and sticky, 
1-2 minutes.

• Meanwhile, thinly slice spring onion.
• In a large bowl, add baby leaves, slaw mix, spring onion and a drizzle of 
white wine vinegar and olive oil. Toss to combine. Season to taste.
• Divide BBQ cherry-glazed halloumi, slaw and sweetcorn and crushed potato salad between plates. 
• Garnish with toasted almonds to serve. Enjoy!