In just 10 short minutes you’ll be digging into this delicious haloumi and cashew slaw. Try it for an easy lunch or weeknight dinner.
Serves44
Cook time5 mins5 minutes
Prep time5 mins5 minutes
Ingredients
3 tsp extra virgin olive oil
200g haloumi, thinly sliced
1/4 cup (60ml) sweet chilli sauce
1 lime, juiced
1/2 cup coarsely chopped mint
200g pkt Coles Australian Coleslaw
1/4 cup coarsely chopped coriander
1/2 cup (75g) unsalted roasted cashews, chopped
1/4 cup (60ml) Coles Thai Style Lime & Chilli Salad Dressing
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add the haloumi and cook for 1 min each side or until the haloumi is golden. Increase heat to high. Add the sweet chilli sauce, lime juice and 1 tbs water. Cook, turning the haloumi, for 1 min or until the liquid reduces slightly. Add half the mint and stir to combine. Remove from heat.
Step 2
Place the coleslaw, coriander, half the cashew and the remaining mint in a large bowl. Toss to combine.
Step 3
Transfer the coleslaw mixture to a large serving platter. Drizzle with dressing. Top with the haloumi mixture and sprinkle with the remaining cashew.
Serve with lime wedges.
Protein pick :Swap the haloumi for chicken breast tenderloins. Cook in the pan until cooked through, then add sweet chilli sauce, lime juice and water.
