HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Crumbed Haloumi & Sweet Potato Fries
Garlicky Crumbed Haloumi & Sweet Potato Fries

Garlicky Crumbed Haloumi & Sweet Potato Fries

with Charred Corn Slaw & Garlic Aioli

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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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 tin


1 packet



1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs


1 bag

slaw mix

1 stalk


1 packet

ranch dressing

(ContainsMilk, Egg)

1 packet

garlic aioli


Not included in your delivery

olive oil

1 tsp

plain flour




Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3468 kJ
Fat47 g
of which saturates16.7 g
Carbohydrate64.9 g
of which sugars20.8 g
Protein33.1 g
Sodium1885 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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!