BBQ Cherry-Glazed Halloumi & Slaw
with Sweetcorn & Crushed Potato Salad
Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed BBQ and cherry- glazed halloumi, plus all the fixins (including a sweetcorn and potato salad)! Enjoy a taste of the good ol’ USA right here.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Baby Leaves
1 packet
Slaw Mix
1 packet
Halloumi
(Contains: Milk; )
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk. )
1
Spring Onion
2 packet
Potato
2
Garlic
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • While the potato is cooking, finely chop garlic. Thinly slice spring onion. Roughly chop baby leaves. Drain sweetcorn (see ingredients). Cut haloumi into 1cm-thick strips.
• Return the empty saucepan to medium-high heat. Add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove pan from the heat, then add the potatoes and mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Take pan off heat, then add cherry sauce, BBQ sauce and a splash of water. Cook, turning haloumi to coat, until heated through and sticky, 1-2 minutes.
• In a large bowl, add baby leaves, spring onion, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide BBQ cherry-glazed haloumi, slaw and sweetcorn and crushed potato salad between plates. Garnish with slivered almonds to serve. Enjoy!
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