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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
-
80g vegan 'nduja(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 1 unwaxed lime
- 2 sweet potato
- 25g honey
- 1 handful of fresh coriander
-
1 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 2 pepper
-
280g sweetcorn(sweetcorn, water, salt)
- 1 red cabbage
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 595Kcal |
| 519kJ | 2488kJ | |
| Fat | 6.4g | 30g |
| of which saturates | 3.0g | 14g |
| Carbohydrates | 13g | 61g |
| of which sugars | 5.3g | 26g |
| Protein | 4.7g | 23g |
| Salt | 0.53g | 2.5g |
| Fibre | 2.4g | 11g |
1/3 daily fibre
5 plants
Halloumi & Potato Traybake with Vegan 'Nduja
Get your roasting tin ready! We've got fluffy sweet potatoes, charred corn, red peppers and golden halloumi. Drizzle everything with vegan 'nduja, blended with fiery peppers and honey for sweetness. On the side? A refreshing red cabbage slaw.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium mixing bowl, a small mixing bowl, a sieve & a medium frying pan
Get the wedges into the oven
- Cut the sweet potatoes into wedges
- Place onto a large lined baking tray and toss with 2 tsp oil, a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the slaw
- Trim and thinly slice the cabbage. Roughly chop the coriander
- Add both to the medium mixing bowl and squeeze over the juice from the lime
- Season with salt and pepper. Mix well
Build the dish
- Thinly slice the peppers. Drain and rinse the sweetcorn
- After 15 mins of the sweet potatoes roasting, add the peppers and sweetcorn to the other lined baking tray
- Toss with 1 tsp oil and the Mexican spice mix, then season to taste with salt and pepper. Roast for 10-12 mins, until soft
Halloumi time
- Cut the halloumi into 2cm cubes
- Heat the medium frying pan over medium-high heat. Once hot, add the halloumi to the dry pan and cook for 1-2 mins per side, until golden
Make the 'nduja dressing & plate up
- Add the ‘nduja and honey to the small mixing bowl
- Mix together with 4 tbsp water, until it reaches drizzling consistency
- Serve the sweet potato wedges on plates, topped with the corn, peppers and halloumi
- Drizzle the 'nduja dressing on top and serve the slaw on the side
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