Honey Garlic Haloumi
with Corn Slaw & BBQ 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 packet
haloumi
(Contains Milk;)
1 tin
sweetcorn
1 packet
celery
2 clove
garlic
1 packet
mayonnaise
(Contains Egg;)
1 bag
slaw mix
1
Long Chilli (Optional)
1 sachet
All-American spice blend
1 packet
Dijon mustard
Not included in your delivery
1
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.
TIP: If your oven tray is crowded, divide wedges between two oven trays!
• Meanwhile, in a medium bowl, add haloumi and cover with water. • Drain sweetcorn. Thinly slice celery. 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 the corn, add celery, Dijon mustard and half the mayonnaise. Add slaw mix. Toss to coat. Season to taste.
• Thinly slice long chilli (if using). • Divide honey garlic haloumi, corn slaw and BBQ sweet potato wedges between plates. • Garnish with chilli. Serve with remaining mayonnaise. Enjoy!