Pan-Fried Honey Garlic Haloumi
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Pan-Fried Honey Garlic Haloumi

Pan-Fried Honey Garlic Haloumi

with Corn Slaw & Smokey Sweet Potato Wedges

Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed dinner. Enjoy a taste of the good ol’ USA right here with our honey garlic haloumi and BBQ sweet potato wedges.

Tags:
Quick Prep
Quick
Veggie
Climate Superstar
Allergens:
Milk
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 Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 sachet

All-American spice blend

1 packet

haloumi

(Contains Milk;)

1 tin

sweetcorn

1 packet

celery

1 bunch

spring onion

2 clove

garlic

1 packet

Dijon mustard

1 packet

mayonnaise

(Contains Egg;)

1 packet

slaw mix

Not included in your delivery

olive oil

½ tbs

honey

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Nutritional Values

Energy (kJ)2769 kJ
Calories662 kcal
Fat40.3 g
of which saturates16.3 g
Carbohydrate47.7 g
of which sugars26 g
Protein25.3 g
Sodium1875 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 2 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Sprinkle over All-American spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.

2
2

• Meanwhile, place haloumi in a medium bowl and cover with water. • Drain sweetcorn. Thinly slice celery and spring onion. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last minute of cook time, add garlic and the honey and cook until fragrant, 1-2 minutes. • To the bowl with corn, add celery, Dijon mustard and half the mayonnaise. Add slaw mix. Toss to coat. Season to taste.

4
4

• Divide honey garlic haloumi, corn slaw and sweet potato wedges between plates. • Garnish with spring onion. Serve with remaining mayonnaise. Enjoy!