Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavoursome plate of “BBQ” haloumi plus all the fixins! Enjoy a taste of the good ol’ USA right here.
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All-American spice blend
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the kumara 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, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.
While the wedges are roasting, drain the sweetcorn (see ingredients list). Cut the haloumi into 4 steaks (place your hand flat on top of the haloumi and slice through the centre into 2 thin pieces, then slice each piece in half). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!
Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover with a lid to stop the kernels jumping out of the pan.
Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. In a large bowl, combine the Dijon mustard, mayonnaise, olive oil (2 tsp for 2 people / 4 tsp for 4 people), a squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix, spring onion and charred corn. Gently toss to coat in the dressing.
When the kumara has 5 minutes cook time remaining, drain the haloumi slices and pat dry. In a medium bowl, combine the haloumi, All-American spice blend and a drizzle of olive oil. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the spiced haloumi until golden, 2 minutes each side. TIP: Keep an eye on the haloumi as the spice blend will char quickly.
Divide the corn slaw, kumara wedges and American BBQ haloumi between plates. Serve with the remaining lemon wedges.