We halve and roast the sweet potatoes, then scoop out their flesh and mix it with cooked red capsicum, corn, grape tomatoes, halloumi, rosemary and thyme, then pile the delicious mixture back into the sweet potato boats, ready for a final bake at home.
Sweet potato, red onion, garlic, corn, red capsicum, tomatoes, thyme, rosemary, olive oil, salt, haloumi, chilli.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER SMALL SIZE | |
| ENERGY | 394kj | 2830.5kj |
| PROTEIN | 3g | 21.7g |
| FAT TOTAL | 2.6g | 18.6g |
| - SATURATED | 1g | 7g |
| CARBS | 14.7g | 105.5g |
| - SUGARS | 3.7g | 26.6g |
| SODIUM | 449.4mg | 3228.7mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
These make a lovely side dish for grilled meat or poultry or serve on their own with a rocket salad and some warm bread.
Remove the plastic film and place tray in a preheated 180C oven for 25 (from defrosted) to 50 minutes (from frozen), or until the sweet potatoes are heated through and the halloumi is melting and golden.
DEFROST INFORMATION: Cook straight from frozen or defrost overnight in the fridge.
