All-American Crumbed Haloumi
with Sweet Potato Wedges & Apple Slaw
There are plenty of surprises in this meal. With All-American spice blend in the haloumi crumb, you get zest, squeak and crispiness, while apple in the slaw gives crunch and a sweet and tart contrast.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 sachet
All-American spice blend
1 packet
haloumi
(Contains Milk;)
½
apple
1 bag
slaw mix
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
1 tsp
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and add half the All-American spice blend to wedges, tossing to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• While sweet potato is roasting, pat haloumi dry, then slice to get two pieces per person. • Slice red apple (see ingredients) into thin wedges.
• In a large bowl, combine apple, slaw mix, ranch dressing and a drizzle of olive oil and the white wine vinegar. • Season and toss to coat.
• In a shallow bowl, combine the remaining All-American spice blend and the plain flour. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip haloumi slices into flour mixture to coat, then into egg and finally in panko breadcrumbs. Set aside on a plate.
TIP: Press the haloumi firmly into the flour mixture to help it stick!
• In a medium frying pan, add enough olive oil to coat the base over medium-high heat. • When oil is hot, cook haloumi until golden brown, 2 minutes each side. • Transfer to a paper towel-lined plate.
• Divide the All-American crumbed haloumi, sweet potato wedges and apple slaw between plates. • Serve with dill & parsley mayonnaise. Enjoy!