Sesame Crumbed Haloumi & Spinach-Corn Slaw
with Sweet Potato Fries & Smokey Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Baby Spinach Leaves
1 tin
Sweetcorn
1 packet
Shredded Cabbage Mix
1 packet
Ranch Dressing
(Contains: Milk, Eggs;)
2
Sweet Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, add haloumi and cover with water. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • In a shallow bowl, combine the plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and mixed sesame seeds. • Dip haloumi slices into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.
• To the bowl with the charred corn, add shredded cabbage mix, baby spinach leaves and ranch dressing. • Toss to combine. Season to taste
• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
TIP: Add extra oil if needed so the crumb does not stick to the pan.
• Divide crumbed haloumi, sweet potato fries and charred corn slaw between plates. • Serve with smokey aioli. Enjoy!
