Garlicky Crumbed Haloumi & Sweet Potato Fries
with Charred Corn Slaw & Garlic Aioli
Let's hear it for haloumi! Give this versatile vegetarian protein the respect it deserves by coating it in a garlic and herb-laced panko crumb, which will get golden and crisp in the pan - a lovely textural contrast against the the delightfully squeaky cheese.
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
2
sweet potato
1 tin
sweetcorn
1 packet
haloumi
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 bag
slaw mix
1 stalk
celery
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Cut haloumi into 1cm-thick slices. • In a shallow bowl, combine the plain flour and garlic & herb seasoning. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip haloumi slices into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.
• Thinly slice celery. • To the bowl with the charred corn, add slaw mix, celery and ranch dressing. • Toss to combine. Season to taste.
• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook haloumi until golden brown, 2 minutes each side. • Transfer to a paper towel-lined plate.
• Divide garlicky crumbed haloumi, sweet potato fries and charred corn slaw between plates. • Serve with garlic aioli. Enjoy!
