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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 cob


1 packet



1 packet



1 bag

deluxe slaw mix

1 packet

Dijon mustard


1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)


long chilli

Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• 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.


• 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".


• 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.


• 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.