Foolproof Spiced Haloumi & Nutty Apple Slaw
with Smokey Aioli Potato Salad
- Milk
- Eggs
- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
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!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1
Red Apple
1 packet
Slaw Mix
1 packet
Chopped Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Parsley
Utensils
Cooking Steps
• 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!
