with Fajita-Style Veggies & Garlic Aioli
Let’s fill the bowl to the brim with salty golden slices of haloumi, a pan-fried sweetcorn and a chipotle sauce slaw with a hit of lime 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 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Capsicum
1
Sweetcorn
1 tin
Lemon
0.5
Haloumi/grill cheese
1 packet
Honey
1 tsp
Shredded Cabbage Mix
1 bag
Baby spinach leaves
1 bag
Mild Chipotle Sauce
1 packet
Garlic aioli
1 packet
Coriander
1 bag
Celery
1 stalk
• Thinly slice capsicum and celery. Drain the sweetcorn. Zest lemon and slice into wedges. Cut haloumi 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 haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add the honey and turn haloumi to coat.
• SPICY! The chipotle is a mild sauce, but use less if you're sensitive to heat! Meanwhile, add shredded cabbage mix to the bowl of capsicum and corn, along with celery, baby spinach 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 haloumi. • Tear over coriander leaves. • Serve with any remaining lemon wedges. Enjoy!
2271
kJ
Energy (kJ)
38.2
g
Fat
18
g
of which saturates
18.2
g
Carbohydrate
13.6
g
of which sugars
28.3
g
Protein
1502
mg
Sodium
with Charred Pineapple Slaw & Crushed Peanuts
