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10 minutes
10 minutes
- 13.80 gm extra virgin olive oil
- 200g haloumi, thinly sliced
- 60ml sweet chilli sauce
- 1 lime, juiced
- 125.00 ml coarsely chopped mint
- 200g pkt Coleslaw
- 62.50 ml coarsely chopped coriander
- 75g cashew
- 60ml dressing
- In a large frying pan over medium-high heat, heat oil. Cook haloumi for 1 minute on each side until golden. Increase heat to high, then add sweet chili sauce, lime juice, and 1 tablespoon of water. Stir haloumi for 1 minute until liquid reduces slightly. Add half of the mint and stir. Remove from heat.
- Combine the coleslaw, coriander, half of the cashews, and the rest of the mint in a large bowl. Toss together.
- Spread the coleslaw on a large serving platter and drizzle with dressing. Add the haloumi mixture on top and sprinkle with the remaining cashews.
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