Sesame Crumbed Haloumi & Spinach-Corn Slaw
with Sweet Potato Fries & Smokey Aioli
Let's hear it for haloumi! Give this versatile vegetarian protein the respect it deserves by coating it in a panko crumb, which will get golden and crisp in the pan - a lovely textural contrast against the the delightfully squeaky cheese.
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 packet
haloumi
(Contains Milk;)
2
sweet potato
1 tin
sweetcorn
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, add haloumi and cover with water. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • In a shallow bowl, combine the plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and mixed sesame seeds. • Dip haloumi slices into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.
• To the bowl with the charred corn, add shredded cabbage mix, baby spinach leaves and ranch dressing. • Toss to combine. Season to taste.
• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
TIP: Add extra oil if needed so the crumb does not stick to the pan.
• Divide crumbed haloumi, sweet potato fries and charred corn slaw between plates. • Serve with smokey aioli. Enjoy!