Spiced BBQ Haloumi & Sweet Potato Wedges

Name: Spiced BBQ Haloumi & Sweet Potato Wedges with Smokey Slaw & Corn Cobs
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 sweet potato; 1 cob corn; ½ lime; 1 packet haloumi; 1 packet smokey aioli; 1 bag slaw mix; 1 sachet All-American spice blend; 1 packet BBQ sauce; 10 g butter

with Smokey Slaw & Corn Cobs

Get up to $230 off

Get a taste of an American BBQ, right in your own home! Haloumi gets a lightly spiced and saucy coating, while sweet potato wedges, smokey aioli-spiked slaw and juicy corn cobs round out the meal.

Allergens:

Milk

•Eggs

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 cob

corn

lime

1 packet

haloumi

(Contains: Milk;)

1 packet

smokey aioli

(Contains: Eggs; May be present: Milk.)

1 bag

slaw mix

1 sachet

All-American spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3048 kJ

Fat44.9 g

of which saturates19 g

Carbohydrate54.6 g

of which sugars31.7 g

Protein25.1 g

Sodium1928 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil. Sprinkle All-American spice blend over the wedges. Season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes. • Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.

TIP: If your oven tray is crowded, divide the wedges between two trays.

Little cooks: Help out by tossing the sweet potato with the olive oil and seasonings!

• Meanwhile, bring a large saucepan of salted water to the boil. • Slice corn cobs in half. Slice lime (see ingredients) into wedges.

• Drain haloumi and pat dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi until golden, 1-2 minutes each side. • Reduce heat to low, then add BBQ sauce and a splash of water. Turn haloumi to coat. Heat until bubbling, then remove pan from heat.

• While haloumi is cooking, add corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. • Drain corn, then spread with the butter (if using).

Little cooks: Under adult supervision, lend a hand by spreading the butter over the corn (be careful, the corn is hot!).

• In a large bowl, combine 1/2 the smokey aioli with a drizzle of olive oil and a good squeeze of lime juice. • Season, then add slaw mix. • Toss to coat.

Little cooks: Take charge by combining the ingredients for the slaw!

• Divide spiced BBQ haloumi, sweet potato wedges, smokey slaw and corn cobs between plates. • Spoon any remaining glaze remaining from the pan over the haloumi. • Serve with remaining smokey aioli and any remaining lime wedges. Enjoy!