Quick American BBQ Haloumi

Name: Quick American BBQ Haloumi with Corn Slaw & Sweet Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 2 sweet potato; 1 cob sweetcorn; 1 packet haloumi; 1 packet garlic aioli; 1 bag Deluxe Slaw Mix; 1 packet Dijon mustard; 1 sachet All-American spice blend; 1 Long Chilli; 1 stalk celery

with Corn Slaw & Sweet Potato Wedges

Get up to $200 off!

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 Prep

•Veggie

•Not Suitable for Coeliacs

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 cob

sweetcorn

1 packet

haloumi

(Contains: Milk;)

1 packet

garlic aioli

(Contains: Eggs;)

1 bag

Deluxe Slaw Mix

1 packet

Dijon mustard

1 sachet

All-American spice blend

Long Chilli

1 stalk

celery

Not included in your delivery

olive oil

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• Meanwhile, drain sweetcorn. Finely chop celery. • 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 garlic aioli. Add slaw mix, celery 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 garlic aioli.