Zesty Crumbed Haloumi & Sweet Potato Fries
with Pesto Fetta Salad
Coat juicy haloumi with a zesty crumb for a dinner sure to please. Pop some SP wedges in the oven and whip up a creamy fetta salad with sweet bursts of cherry tomato and a tangy Dijon dressing, and your sides will get a big tick of approval, too!
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
carrot
½ punnet
snacking tomatoes
1 packet
haloumi
(Contains Milk;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ sachet
lemon pepper seasoning
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
½ packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/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. Bake until tender, 20-25 minutes. • In a medium bowl, add haloumi and cover with water.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients). • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until even in thickness, about 1cm-thick.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a shallow bowl, combine plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk egg. In a third shallow bowl, combine panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. • Dip the haloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to cover the base over medium-high heat. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• While haloumi is cooking, combine Dijon mustard (see ingredients), vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. • Season, then add salad leaves, carrot and tomatoes. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide lemony crumbed haloumi, salad and sweet potato wedges between plates. Crumble fetta cubes over salad. • Serve with creamy pesto dressing. Enjoy!