BBQ Cherry-Glazed Haloumi & Slaw with Sweetcorn & Crushed Po

• servings: 2 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

olive oil

2 potato

2 clove garlic

1 bag chives

1 packet haloumi/grill cheese

1 packet roasted almonds

1 bag baby spinach leaves

½ tin sweetcorn

25 g butter

1 sachet vegetable stock powder

1 packet mayonnaise

1 packet Cherry Sauce

1 packet BBQ sauce

1 bag Slaw Mix

1 drizzle white wine vinegar

Directions

Bring a medium saucepan of salted water to the boil. Cut the potato into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.

While the potato is cooking, finely chop the garlic. Thinly slice the chives. Cut the haloumi into 1cm-thick slices. Roughly chop the roasted almonds and baby spinach leaves. Drain the sweetcorn (see ingredients).

Return the saucepan to a medium-high heat, then add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. Remove from the heat, then add the potatoes, chives and mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium, then add the cherry sauce, BBQ sauce and a splash of water. Cook, turning the haloumi to coat, until slightly reduced and sticky, 1-2 minutes.

In a large bowl, add the baby spinach, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

Divide the BBQ cherry-glazed haloumi, crushed potato salad and slaw between plates. Garnish with almonds to serve.

Nutrition

• Serving Size: 564
• Total Fat: 54.2 g
• Saturated Fat: 22.9 g
• Sodium: 1810 mg
• Total Carbohydrate: 64.8 g
• Total Sugars: 37.6 g
• Protein: 34.8 g