with Sweet-Heat Sauce & Smokey Pear Slaw
When it comes to halloumi, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked halloumi. They’re all that and then some — the ‘some’ being a sticky BBQ and sriracha glaze that really takes them above and beyond.
Allergens
Tags
Smokey Aioli
1 packet
Sriracha
1 packet
Baby spinach leaves
1 packet
Slaw Mix
1 packet
Halloumi
1 packet
Pear
1
BBQ sauce
1 packet
All-American Spice Blend
1 sachet
Peeled Pumpkin Pieces
1 packet
• Cut halloumi into 1cm-thick slices. • In a medium bowl, combine halloumi, All-American spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help with tossing the pumpkin.
• When the pumpkin has 10 minutes remaining, thinly slice pear. • In a medium bowl, combine baby leaves, slaw mix, pear, smokey aioli and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide smokey pear slaw, sticky halloumi and roast pumpkin between plates. • Spoon over any remaining sweet-heat sauce from the baking dish to serve. Enjoy!
727
kcal
Calories
3040
kJ
Energy (kJ)
50.7
g
Fat
20
g
of which saturates
38.8
g
Carbohydrate
27.9
g
of which sugars
3.9
g
Dietary Fibre
28.9
g
Protein
0
mg
Cholesterol
2260
mg
Sodium
with Sweet-Heat Sauce & Smokey Pear Slaw
