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ModOz Recipes
Haloumi & Roast Sweet Potato Tacos

Haloumi & Roast Sweet Potato Tacos

with Creamy Pesto Dressing

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3.6 / 4 Ratingout of 40 ratings
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You'll be smiling all the way to the table when you dish up these top-drawer 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!

Allergens:MilkGlutenTree NutsEgg
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

kumato

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)3510 kJ
Fat45.5 g
of which saturates16.2 g
Carbohydrate72.4 g
of which sugars20.9 g
Protein30.7 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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ROAST THE SWEET POTATO
ROAST THE SWEET POTATO
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.

soak haloumi
soak haloumi
2

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

CARAMELISE THE ONION
CARAMELISE THE ONION
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.

COOK THE HALOUMI
COOK THE HALOUMI
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.

heat tortillas
heat tortillas
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.

serve
serve
6

Bring everything to the table. Build your tacos by spreading the tortillas with creamy pesto dressing, then filling with cos lettuce, roasted sweet potato, haloumi, caramelised onion, cucumber and Kumato.