Quick American BBQ Haloumi
with Corn Slaw & Sweet Potato Wedges
Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed BBQ haloumi, plus all the fixins! Enjoy a taste of the good ol’ USA right here.
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 cob
sweetcorn
1 packet
haloumi
(Contains Milk;)
1 packet
garlic aioli
(Contains Egg;)
1 bag
Deluxe Slaw Mix
1 packet
Dijon mustard
1 sachet
All-American spice blend
1
Long Chilli
1 stalk
celery
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°/220°C fan-forced. • Cut sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, drain sweetcorn. Finely chop celery. • Place your hand flat on top of haloumi and slice through the centre to get two thin pieces, then slice each piece in half. • Heat a large frying pan over high heat. Cook corn kernels, tossing occasionally, until lightly charred, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a large bowl, combine Dijon mustard and 1/2 the garlic aioli. Add slaw mix, celery and charred corn. Toss to coat. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add haloumi, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
TIP: Keep an eye on the haloumi as the spice blend will char quickly.
• Thinly slice long chilli (if using). • Divide American BBQ haloumi, corn slaw and sweet potato wedges between plates. • Garnish with chilli. Serve with remaining garlic aioli.