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Seared Haloumi & Roasted Sweet Potato Tacos

Seared Haloumi & Roasted Sweet Potato Tacos

with Creamy Pesto Dressing

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You'll be smiling all the way to the table when you dish up these show-stopping tacos. Fill them with sweet potato wedges, squeaky haloumi, caramelised onion, salad and creamy pesto dressing and enjoy the state of supreme bliss that follows!

Tags:Veggie
Allergens:MilkGlutenTree NutsEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

sweet potato

1 block

haloumi

(ContainsMilk)

1 unit

brown onion

1 unit

cucumber

½ head

cos lettuce

1 unit

tomato

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 tub

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

Not included in your delivery

tbs

olive oil

1 tbs

balsamic vinegar

2 tsp

water

3 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3520 kJ
Fat45.5 g
of which saturates16.2 g
Carbohydrate72.8 g
of which sugars21.2 g
Protein30.9 g
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

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

2

While the sweet potato is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Thinly slice the brown onion. Cut the cucumber into thin batons. Roughly chop the cos lettuce (see ingredients list). Roughly chop the tomato.

TIP: Soaking the haloumi helps mellow out the saltiness!

3

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir well to combine. Cook until dark and sticky, 3-5 minutes. Season with salt and pepper and transfer to a small bowl.

4

Wash the pan and return to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side.

5

While the haloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Build your tacos by spreading the tortillas with a layer of creamy pesto dressing, then top with cos lettuce, roasted sweet potato, haloumi, caramelised onion, cucumber and tomato.