Loaded Halloumi and Spiced Potato Fries
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Loaded Halloumi and Spiced Potato Fries

Loaded Halloumi and Spiced Potato Fries

with Veggie 'Nduja Drizzle, Avocado Salsa and Slaw

Inspired by some of the world's most popular street food, these tasty Loaded Halloumi and Spiced Potato Fries are perfect for a casual sharing-style vegetarian dinner.

Extra spicy

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.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Central American Style Spice Mix

225 grams


(Contains Milk)

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


125 grams

Baby Plum Tomatoes

1 unit(s)


120 grams

Coleslaw Mix

96 grams


(Contains Egg, Mustard)

½ sachet(s)

Vegan ‘Nduja

15 grams



Nutritional information

Energy (kJ)3845 kJ
Energy (kcal)919 kcal
Fat58 g
of which saturates21.3 g
Carbohydrate69.1 g
of which sugars21.6 g
Protein34 g
Salt4.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Small Bowl


Bake the Potato Fries

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

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

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. 

Get Prepped

Meanwhile, drain the halloumi and slice into 1cm wide batons for your halloumi fries. Place into a small bowl of cold water and leave to soak.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Set aside for now. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and pop into a medium bowl. 

Quarter the baby plum tomatoes and add to the bowl of avocado.

Time to Salsa

Cut the lime into wedges.

Drizzle some olive oil over the avocado and tomato salsa, squeeze in some lime juice, then season with salt and pepper. Mix together and set aside. 

When the potato fries are halfway through cooking, remove from the oven. Add the sliced pepper to the same tray, drizzle with a little more oil and toss together. Spread out in a single layer.

Pop back into the oven to bake for the remaining time, 12-15 mins.

Make the Slaw and Sauce

In a medium bowl, combine the coleslaw mix with half the mayonnaise. Season with salt, pepper and a squeeze of lime juice from a lime wedge, then set aside. 

In another small bowl, combine the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and remaining mayonnaise - this is your 'Nduja drizzle.

Hello Halloumi

Remove the halloumi fries from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a large frying pan on medium-high with a drizzle of oil. When hot, fry the halloumi until golden, turning frequently, 4-5 mins.

Once golden, remove from the heat, drizzle the honey and turn the halloumi fries to glaze them. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Load up and Serve

When everything's ready, transfer the potato fries and pepper slices to your serving bowls. Top with the glazed halloumi fries.

Top with some avocado and tomato salsa, then spoon over your 'Nduja drizzle.

Serve with the slaw, remaining salsa and any remaining lime wedges on the side.