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.
Vegan 'Nduja has all the spicy, rich flavours of the popular Italian paste - but it's completely meat-free! Featuring a hot, umami blend of Calabrian chillies and peppers, it has a strong, sweet flavour while carrying 'Nduja's meaty undertones. This paste is perfect spread over flatbreads and swirled into pasta and risotto.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
225 grams
Halloumi
(Contains Milk)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Avocado
125 grams
Baby Plum Tomatoes
1 unit(s)
Lime
120 grams
Coleslaw Mix
150 grams
Soured Cream
(Contains Milk)
½ sachet(s)
Vegan ‘Nduja
15 grams
Honey
Nutritional information
Utensils
Instructions
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.
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.
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.
In a medium bowl, combine the coleslaw mix with half the soured cream. 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 soured cream - this is your 'nduja drizzle.
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, pop it in a bowl of hot water for 1 min.
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.
Enjoy!
