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Tex-Mex Haloumi & Roast Veggie Rice with BBQ Mayo

Tex-Mex Haloumi & Roast Veggie Rice with BBQ Mayo

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, get your Mexican party hat on whilst you whip up this quick Tex-Mex flavoured haloumi with roast veggie rice. Top with BBQ mayo and watch the flavours blend deliciously!

Heads-up - you'll need a microwave for this recipe!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeVeggie
Allergens:MilkEgg

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 Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

haloumi

(ContainsMilk)

1 tin

sweetcorn

1 packet

microwavable basmati rice

1 packet

roasted veggie mix

(May be present Gluten, Peanuts)

1 bag

baby spinach leaves

1 packet

light sour cream

(ContainsMilk)

1 bag

coriander

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

BBQ mayo

(ContainsEggMay be present Milk)

Not included in your delivery

1

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3474 kJ
Fat49.2 g
of which saturates20.3 g
Carbohydrate64.8 g
of which sugars17.3 g
Protein28.7 g
Sodium2489 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Heat frying pan over high heat with olive oil • Cut haloumi into 1cm-thick slices • Cook haloumi until golden brown, 2 mins each side. Transfer to a plate and cover to keep warm • Zap rice in microwave until steaming, 2-3 mins

2

• Return pan to high heat with olive oil • Drain sweetcorn • Cook corn, tossing, until lightly charred, 3-4 mins • Add spice blend and cook until fragrant, 1 min

3

• To pan with the corn, add roasted veggies, rice and spinach, tossing to combine. Season to taste • Plate up roast veggie rice. Top with haloumi, BBQ mayo and sour cream. Tear over coriander to serve