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