Pan-Fried Honey Garlic Haloumi
with Corn Slaw & Smokey Sweet Potato Wedges
Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed dinner. Enjoy a taste of the good ol’ USA right here with our honey garlic haloumi and BBQ sweet potato wedges.
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;)
1 tin
sweetcorn
1 packet
celery
1 bunch
spring onion
2 clove
garlic
1 packet
Dijon mustard
1 packet
mayonnaise
(Contains Egg;)
1 packet
slaw mix
Not included in your delivery
olive oil
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 2 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Sprinkle over All-American spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.
• Meanwhile, place haloumi in a medium bowl and cover with water. • Drain sweetcorn. Thinly slice celery and spring onion. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last minute of cook time, add garlic and the honey and cook until fragrant, 1-2 minutes. • To the bowl with corn, add celery, Dijon mustard and half the mayonnaise. Add slaw mix. Toss to coat. Season to taste.
• Divide honey garlic haloumi, corn slaw and sweet potato wedges between plates. • Garnish with spring onion. Serve with remaining mayonnaise. Enjoy!