Herby Haloumi & Sweet Potato Tacos
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Herby Haloumi & Sweet Potato Tacos

Herby Haloumi & Sweet Potato Tacos

with Caramelised Onion & Garlic Aioli

Roasted sweet potatoes are often served on the side, 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

Tags:
Veggie
Allergens:
Milk
Gluten
Soy
Egg

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1 sachet

garlic & herb seasoning

1 packet

haloumi

(Contains Milk;)

1

brown onion

1 clove

garlic

1

cucumber

1

tomato

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 packet

garlic aioli

(Contains Egg;)

1 bag

mixed salad leaves

Not included in your delivery

1

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3669 kJ
Fat52 g
of which saturates18.1 g
Carbohydrate69.9 g
of which sugars22.4 g
Protein29.1 g
Sodium1855 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato 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.

2
2

• Meanwhile, cut haloumi into 1cm strips. In a medium bowl, add haloumi and cover with water. • Thinly slice brown onion. • Finely chop garlic. • Slice cucumber into thin sticks. Thinly slice tomato into half-moons.

3
3

• 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, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

4
4

• While the onion is caramelising, drain haloumi and pat dry. • In a medium bowl, combine garlic, a drizzle of olive oil and remaining garlic & herb seasoning in a medium bowl. Season with pepper. Add haloumi, turning to coat.

5
5

• Wash and dry the 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.

6
6

• Spread some garlic aioli over the base of each tortilla. Top with mixed salad leaves, sweet potato, cucumber, tomato, caramelised onion and herby haloumi. • Drizzle with remaining aioli to serve. Enjoy!