Lemon Pepper Crumbed Haloumi
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Lemon Pepper Crumbed Haloumi

Lemon Pepper Crumbed Haloumi

with Wedges, Apple Slaw & Smokey Aioli

There are plenty of surprises in this meal. With lemon pepper spice blend in the haloumi crumb you get zest, squeak and crunch, while apple in the slaw gives a sweet contrast. You’ll be wishing you could have this every night!

Tags:
Veggie
Allergens:
Milk
Gluten
Egg
Wheat

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 packet

haloumi

(Contains Milk;)

½ unit

lemon

½ unit

apple

1 bag

parsley

1 tub

Dijon mustard

1 packet

slaw mix

1 sachet

lemon pepper seasoning

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

1 tsp

plain flour

(Contains Gluten;)

1 unit

egg

(Contains Egg;)

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Nutritional Values

per serving
Energy (kJ)3180 kJ
Calories0 kcal
Fat43 g
of which saturates16.2 g
Carbohydrate59.2 g
of which sugars13.7 g
Dietary Fibre0 g
Protein31.8 g
Cholesterol0 mg
Sodium1230 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

COOK THE POTATO WEDGES
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Place the tray on the top rack and bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

GET PREPPED
2

While the wedges are cooking, cut the haloumi into 4 steaks (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Zest the lemon to get a good pinch, then slice into wedges. Finely slice the apple (see ingredients list) into matchsticks. Roughly chop the parsley leaves.

TIP: Soaking the haloumi helps mellow out the saltiness!

MAKE THE SLAW
3

In a large bowl, combine the Dijon mustard, lemon zest, a squeeze of lemon juice, a drizzle of olive oil and season with a pinch of salt and pepper. Just before serving, add the apple, parsley and slaw mix into the bowl with the dressing.

TIP: Toss the slaw just before serving to keep the cabbage crisp.

CRUMB THE HALOUMI
4

Pat dry the haloumi with paper towel. In a shallow bowl, combine the lemon pepper spice blend, plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, then dip into the egg, and finally in the panko breadcrumbs. Transfer to a plate.

TIP: Press firmly into the flour mixture to help stick to the haloumi!

FRY THE HALOUMI
5

In a medium frying pan, heat a good drizzle of olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side.

SERVE UP
6

Divide the lemon pepper crumbed haloumi, wedges, apple slaw and smokey aioli between plates. Serve with any remaining lemon wedges.