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Hot Honey Halloumi Loaded Flatbreads
Hot Honey Halloumi Loaded Flatbreads

Hot Honey Halloumi Loaded Flatbreads

with Roasted Garlic Sweetcorn Slaw and Chips

Looking for a taste of everyday luxury? These Hot Honey Halloumi Loaded Flatbreads are our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Veggie
Medium Spice
Allergens:
Milk
Egg
Mustard
Cereals containing gluten
Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

Halloumi

(Contains: Milk)

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Baby Cucumber

160 grams

Sweetcorn

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Hot Sauce

15 grams

Honey

2 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

20 grams

Wild Rocket

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Nutritional information

Energy (kJ)4033 kJ
Energy (kcal)964 kcal
Fat41 g
of which saturates19.8 g
Carbohydrate107.2 g
of which sugars24.3 g
Dietary Fibre15.4 g
Protein43.1 g
Salt4.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Sieve
Aluminum Foil
Pan

Instructions

Get Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then cut widthways into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Finish the Prep
2

When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel the garlic cloves and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the chips until soft, 10-12 mins.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Drain the sweetcorn in a sieve. 

Char the Corn
3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once charred, transfer to a medium bowl and set aside.

Make your Slaw
4

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then pop it into a medium bowl with the coleslaw mix and the charred corn. Add half the mayonnaise. Season with salt and pepper. Mix to coat and set aside.

When the chips have 10 mins remaining, remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry. 

Fry the Halloumi
5

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side. 

Add the hot sauce and honey to the pan. Turn to coat the halloumi, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Meanwhile, pop the flatbreads (1 per person) into the oven until warm and starting to turn golden, 3-4 mins.

Load up and Serve
6

When everything's ready, transfer the flatbreads to your plates and spread with the remaining mayonnaise. Top with the rocket and cucumber.

Lay the halloumi slices on top, spooning over any remaining hot honey from the pan. Scatter over the crispy onions to finish.

Serve the chips and coleslaw alongside. 

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