with Charred Corn & Garlic Aioli
Let’s fill the bowl to the brim with salty golden slices of halloumi, pan-fried sweetcorn and a chipotle sauce slaw with a hit of lemon to add a dash of zest and tang. Tonight will be bursting with both colour and flavour. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Capsicum
1
Radish
2
Sweetcorn
1 tin
Lemon
0.5
Halloumi
1 packet
Honey
1 tsp
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Mild Chipotle Sauce
1 packet
Garlic aioli
1 packet
Coriander
1 packet
• Thinly slice capsicum and radish. Drain sweetcorn. Zest lemon to get a pinch, then slice into wedges. Cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and sweetcorn until tender and lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are popping out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add the honey and turn to coat.
• SPICY! The chipotle is a mild sauce, but use less if you're sensitive to heat! Add shredded cabbage mix to the bowl of capsicum and corn, along with radish, baby leaves, mild chipotle sauce, lemon zest, garlic aioli and a squeeze of lemon juice. Toss to combine. Season to taste.
• Divide chipotle slaw between bowls. Top with honey halloumi. • Tear over coriander leaves. • Serve with any remaining lemon wedges. Enjoy!
2323
kJ
Energy (kJ)
662
kcal
Calories
42.3
g
Fat
18.4
g
of which saturates
15.5
g
Carbohydrate
11.3
g
of which sugars
4
g
Dietary Fibre
25.4
g
Protein
1370
mg
Sodium
