Aussie-Spiced Haloumi Schnitzel
with Sweet Potato Wedges & Herby Dijon Slaw
Golden haloumi schnitties get a tasty twist from our Aussie spice blend, which gives that irresistible roast chicken flavour in an instant. Add hand cut sweet potato wedges and a Dijon and aioli-laced slaw for an easy crowd-pleasing dinner.
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;)
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
½ bunch(es)
spring onion
2
sweet potato
1 sachet
Aussie spice blend
½ packet
Dijon mustard
Not included in your delivery
1
olive oil
½ tbs
plain flour
(Contains Gluten;)
½ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place sweet potato wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Cut haloumi into 1cm-thick slices.
• In a shallow bowl, combine Aussie spice blend, the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, Cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice spring onion. • In a large bowl, combine spring onion, slaw mix, Dijon mustard (see ingredients) and 1/2 the garlic aioli. Toss to coat. Season to taste.
Little cooks: Take the lead by tossing the slaw.
• Divide Aussie-spiced haloumi schnitzel, sweet potato wedges and herby Dijon slaw between plates. • Serve with remaining garlic aioli. Enjoy!
Little cooks: Add the finishing touch by drizzling over the remaining aioli.
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