Herby Haloumi & Sweet Potato Tacos
with Caramelised Onion & Garlic Aioli
Roasted sweet potatoes are often served on the side, but we’ve given them a starring role tonight. Complete with a garlicky, golden coating, they work a treat with squeaky, salty, herby haloumi for a veggie taco filling that will leave you wanting more
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
1
sweet potato
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains Milk;)
1
brown onion
1 clove
garlic
1
cucumber
1
tomato
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, cut haloumi into 1cm strips. In a medium bowl, add haloumi and cover with water. • Thinly slice brown onion. • Finely chop garlic. • Slice cucumber into thin sticks. Thinly slice tomato into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook onion, stirring, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• While the onion is caramelising, drain haloumi and pat dry. • In a medium bowl, combine garlic, a drizzle of olive oil and remaining garlic & herb seasoning in a medium bowl. Season with pepper. Add haloumi, turning to coat.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Spread some garlic aioli over the base of each tortilla. Top with mixed salad leaves, sweet potato, cucumber, tomato, caramelised onion and herby haloumi. • Drizzle with remaining aioli to serve. Enjoy!