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Cajun Spiced Halloumi Tortillas with Prawns

Cajun Spiced Halloumi Tortillas with Prawns

with roast baby potatoes and sweet chilli sauce
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
945 kcal
Protein
: 
44.4g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Egg
  • Mustard
  • Crustaceans
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

500 grams

Baby Potatoes

200 grams

Halloumi

(Contains: Milk)

1 unit(s)

Bell Pepper

1 sachet(s)

Sweet Chilli Sauce

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Salad Leaves

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

150 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3953 kJ
Energy (kcal)945 kcal
Fat42.2 g
of which saturates24.7 g
Carbohydrate98.6 g
of which sugars28.3 g
Dietary Fiber11.6 g
Protein44.4 g
Cholesterol78 mg
Salt7.5 g
Potassium1005.7 mg
Calcium71.1 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks.
  • Pop the potatoes onto a large baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, drain the halloumi, then cut into slices (4 per person).
  • Place the halloumi in a bowl of cold water and leave to soak.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • In a small bowl, combine the sweet chilli sauce and mayo. Set aside.
Soften the Veg
3
  • Place a large pan (preferably non-stick) over high heat with a drizzle of oil.
  • Once hot, add the bell pepper and prawns and fry, stirring, until cooked, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Remove from the pan and cover to keep warm.
  • Wipe the pan and return to medium-high heat with a drizzle of oil.
Fry the Cheese
4
  • Remove the halloumi slices from the water and pat dry with kitchen paper.
  • Rub each halloumi slice with Cajun spice mix, ensuring to coat both sides.
  • Once the pan is hot, add the halloumi and fry until golden, 2-3 mins each side.
Finishing Touches
5
  • Meanwhile, in a large bowl for the salad, mix the vinegar together with ½ tsp sugar (per 2P) and a drizzle of oil.
  • Just before serving, add the salad leaves to the bowl and toss to coat in the dressing. 
  • Pop the tortillas into the oven to warm through, 1-2 mins.
Top the Tortillas
6
  • Once golden, remove the halloumi from the pan and cut each slice in half.
  • Divide the potatoes between plates.
  • Pop the warmed tortillas, salad, cooked bell pepper and golden halloumi and sweet chilli sauce into separate serving bowls.
  • Assemble yourself at the table.
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