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Halloumi, Red Pepper & Spinach Stacks
Halloumi, Red Pepper & Spinach Stacks

"I ordered a starter and two mains for my vegetarian guests this Christmas and they were as usual perfect both in taste and quality."

Mr Rickman

Halloumi, Red Pepper & Spinach Stacks Suitable Gluten Free

Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.

£8.00 Serves 2 (440g)
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Tell Me More

  • Halloumi is a Cypriot cheese made from a mixture of goat and sheep milk
  • These are great for a simple supper but also for impressing friends
  • There’s a hint of honey in the pepper mix which compliments the salty cheese

Try it with:

  • Serve with a rocket salad and a balsamic dressing
  • Delicious with a homemade Greek salad of cucumber, tomatoes, green peppers, black olives and red onion
  • Lovely with some Roasted New Potatoes and chargrilled asparagus spears

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)535 1,177
Energy (cal)129 284
Protein (g)6.9 15.2
Carbohydrate (g)3.6 7.9
of which: sugars (g)3.5 7.7
Fat (g)9.4 20.7
of which are saturates (g)5.3 11.7
Fibre (g)1 2.2
Sodium (g)0.35 0.77
Salt (g)0.875 1.925

Please Note: The details above are correct as of 9 March 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Halloumi (18%) [Milk] (Dried Mint), Spinach (15%), Courgette, Red Peppers (14%), Chargrilled Aubergine (12%) (Sunflower Oil, Sea Salt, Sugar, White Wine Vinegar, Lactic Acid, Ascorbic Acid, Parsley, Garlic, Herbs), Ricotta (9%) [Milk] (Salt, Acidifier: Citric Acid), Mascarpone [Milk] (Acidity Regulator: Citric Acid), Free Range Pasteurised Egg, Clear Honey, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Lemon Juice, Rapeseed Oil, Sesame Seeds, Dill, Salt, Spearmint, Black Pepper.

Please Note: The details above are correct as of 9 March 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove all packaging and place onto a baking tray. Cook in the middle of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
35-40 mins
Allow to stand for 1 min. Ensure food is piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines and cook for 25 mins.

Please Note: The details above are correct as of 9 March 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Eggs, Sesame, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 9 March 2022 but as we are constantly improving our recipes it is essential to check the label on the packaging.

"I ordered a starter and two mains for my vegetarian guests this Christmas and they were as usual perfect both in taste and quality."

Mr Rickman

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