Aussie-Spiced Crumbed Haloumi
with Sweet Potato Wedges & Aioli Slaw
Golden haloumi schnittys 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 an aioli-laced slaw for an easy crowd-pleasing dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1
Spring Onion
1 sachet
Aussie Spice Blend
1 packet
Slaw Mix
2
Sweet Potato
Utensils
Cooking Steps
• 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 crumbed haloumi, 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.
