Zesty Crumbed Haloumi & Sweet Potato Fries
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Zesty Crumbed Haloumi & Sweet Potato Fries

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!

Tags:
Kid Friendly
Veggie
Allergens:
Milk
Gluten
Wheat
Egg
Walnut

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)3329 kJ
Fat45.2 g
of which saturates18.6 g
Carbohydrate63.3 g
of which sugars19.1 g
Protein32.5 g
Sodium1976 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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!

6
6

• Divide lemony crumbed haloumi, salad and sweet potato wedges between plates. Crumble fetta cubes over salad. • Serve with creamy pesto dressing. Enjoy!