Spiced Haloumi & Warm Smokey Potato Salad
with Pre-Prepped Veggie Slaw
- Milk
- Eggs
- Milk
- May contain traces of allergens
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 haloumi 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 packet
Chopped Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Julienned Carrot
1
Shredded Mozzarella
(Contains: Milk;)
1 packet
Dill
1 packet
Shredded Cabbage Mix
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with the boiling water.
• Add stock concentrate and chopped potato and cook in the boiling water over
medium-high heat until easily pierced with a fork, 8-12 minutes.
• Drain potato, then return to saucepan. 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 smokey-potato salad between plates. • Serve with walnut apple slaw. Enjoy!
