Tex-Mex Haloumi & Pumpkin Bliss Bowl
with Charred Corn & Plant-Based Mayo- Milk
- Gluten
- Wheat
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Eat the rainbow with this colourful bliss bowl with rich Tex-Mex spiced haloumi! The contrast between the crisp cabbage, firm haloumi and soft roasted veggies makes every bite a true delight!
Ingredients
1
potato
1
capsicum
1 bag
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains: Milk;)
1 tin
sweetcorn
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
mild chipotle sauce
(Contains: Soy;)
1 bag
shredded cabbage mix
1 bag
coriander
1 packet
Plant-Based Mayonnaise
Not included in your delivery
1
olive oil
2 tsp
plain flour
(Contains: Gluten, Wheat;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Slice capsicum. • Place potato, capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle generously with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Drain haloumi and pat dry. In a medium bowl, add haloumi, Tex-Mex spice blend and the plain flour, gently toss until well coated. • When veggies have 5 minutes remaining, return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove haloumi from the heat, then add mild chipotle sauce and a splash of water, tossing until coated.
• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, a good pinch of salt, sugar and a drizzle of white wine vinegar and olive oil.
• Divide Tex-Mex haloumi, roasted veggies, charred corn and slaw between bowls. • Tear over coriander. Drizzle with plant-based mayonnaise to serve. Enjoy!
