Lemon Pepper Crumbed Haloumi
with Wedges, Apple Slaw & Smokey Aioli
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Milk
There are plenty of surprises in this meal. With lemon pepper spice blend in the haloumi crumb you get zest, squeak and crunch, while apple in the slaw gives a sweet contrast. You’ll be wishing you could have this every night!
Ingredients
2
potato
1 block
haloumi
(Contains: Milk;)
½
lemon
½
apple
1 bag
parsley
1 tub
Dijon mustard
1 bag
slaw mix
1 sachet
lemon pepper seasoning
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
1
olive oil
1 tsp
plain flour
(Contains: Gluten, Wheat;)
1
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on the oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.
While the wedges are baking, cut the haloumi into 4 slices (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Zest the lemon to get a good pinch, then slice into wedges. Finely slice the apple (see ingredients) into thin sticks. Roughly chop the parsley leaves. TIP: Soaking the haloumi helps mellow out the saltiness.
In a large bowl, combine the Dijon mustard, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing.
Pat the haloumi dry. In a shallow bowl, combine the lemon pepper spice blend and plain flour. Season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture. Then, dip into the egg, and finally in the panko breadcrumbs. Transfer to a plate. TIP: Press the haloumi firmly into the flour mixture to help it stick!
Heat a medium frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.
Divide the wedges between plates. Serve with the lemon pepper crumbed haloumi, apple slaw and smokey aioli. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the lemon pepper crumb and smokey aioli, though some found the dish bland or overly lemony.
- Ease of prep: Crumbing the haloumi was tricky for some, with the coating falling off during cooking.
- Suggestions: Several recommended adding extra greens or substituting wedges with more salad for a lighter meal.
- Leftovers: Some found the coleslaw became soggy or brown when stored, affecting its quality for later meals.
- Portions: Several customers felt the meal was not filling enough, particularly wanting more haloumi or potatoes.
