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.
This recipe is under 650kcal per serving.
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 cob
corn
1 packet
haloumi
(Contains Milk;)
½
lemon
1
long red chilli (optional)
1 packet
mayonnaise
(Contains Egg;)
1 bag
slaw mix
2 bunch
spring onions
2
sweet potato
1 packet
Dijon mustard
1 sachet
All-American spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into thin wedges and place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then roast until tender, 25-30 minutes.
While the wedges are roasting, slice the corn kernels off the cob. Pat the haloumi dry with paper towel. Cut the haloumi by placing your hand flat on top of the haloumi and slicing through the centre to get 2 thin pieces, then slice each piece in half. Thinly slice the spring onion.
Heat a large frying pan over a high heat. Cook the corn kernels, tossing occasionally, until lightly charred, 4-5 minutes.
TIP: Cover with a lid to stop the corn kernels "popping" out of the pan.
Slice the lemon into wedges. In a large bowl, combine the Dijon mustard, mayonnaise and a squeeze of lemon juice. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing.
Combine the haloumi, All-American spice blend and a drizzle of olive oil in a medium bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the spiced 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 the long red chilli (if using). Divide the corn slaw, sweet potato wedges and American BBQ haloumi between plates. Garnish with the red chilli. Serve with the remaining lemon wedges.
