Herby Haloumi & Sweet Potato Tacos
with Caramelised Onion & Garlic Aioli
Roast sweet potatoes are often left to the side of a dish, but we’ve given them a starring role tonight. Complete with a garlicky, golden coating, they work a treat with squeaky, salty, herby haloumi for a veggie taco filling that will leave you wanting more.
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
sweet potato
1 sachet
garlic & herb seasoning
1
brown onion
1 clove
garlic
1
cucumber
1
tomato
½ head
cos lettuce
1 packet
haloumi
(Contains Milk;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, thinly slice brown onion. • Finely chop garlic. • Slice cucumber into thin sticks. Thinly slice tomato into half-moons. Shred cos lettuce (see ingredients). • Cut haloumi into 1cm strips.
• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook onion, stirring, until softened, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• While the onion is caramelising, combine garlic, a drizzle of olive oil and remaining garlic & herb seasoning in a medium bowl. Season with pepper. • Add haloumi, turning to coat.
• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread some garlic aioli over the base of each tortilla, then fill with lettuce, sweet potato, cucumber, tomato, caramelised onion and herby haloumi. • Drizzle with remaining garlic aioli to serve. Enjoy!