HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick American BBQ Haloumi
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Quick American BBQ Haloumi

Quick American BBQ Haloumi

with Corn Slaw & Sweet Potato Wedges

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Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed BBQ haloumi, plus all the fixins! Enjoy a taste of the good ol’ USA right here.

Tags:Easy PrepVeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkEggSulphites

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1 cob

corn

1 packet

haloumi

(ContainsMilk)

1 packet

mayonnaise

(ContainsEgg)

1 bag

deluxe slaw mix

1 packet

Dijon mustard

(ContainsSulphites)

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1

long chilli

Not included in your delivery

1

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3292 kJ
Fat53.7 g
of which saturates16.2 g
Carbohydrate47 g
of which sugars23.9 g
Protein26.1 g
Sodium1707 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 240°/220°C fan-forced. • Cut sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2

• While wedges are baking, slice corn kernels off the cob. • Place your hand flat on top of haloumi and slice through the centre to get two thin pieces, then slice each piece in half. • Heat a large frying pan over high heat. Cook corn kernels, tossing occasionally, until lightly charred, 4-5 minutes.

TIP: Cover the pan with a lid if the corn kernels are popping" out".

3

• In a large bowl, combine Dijon mustard and 1/2 the mayonnaise. Add deluxe slaw mix and charred corn. Toss to coat. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add haloumi, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

TIP: Keep an eye on the haloumi as the spice blend will char quickly.

4

• Thinly slice long chilli (if using). • Divide American BBQ haloumi, corn slaw and sweet potato wedges between plates. • Garnish with chilli. Serve with remaining mayonnaise.