Double BBQ-Glazed Haloumi & Slaw

Name: Double BBQ-Glazed Haloumi & Slaw with Sweetcorn & Crushed Potato Salad
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 2 clove garlic; 1 packet chives; 1 packet Hazelnuts; 1 packet Baby Leaves; ½ tin sweetcorn; 2 packet Mediterranean Haloumi; 25 g butter; 1 sachet vegetable stock powder; 1 packet mayonnaise; 1 packet BBQ sauce; 1 packet Slaw Mix; drizzle white wine vinegar

with Sweetcorn & Crushed Potato Salad

Get up to $175 off

Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed BBQ and cherryglazed haloumi, plus all the fixins (including a potato salad)! Enjoy a taste of the good ol’ USA right here

We’ve replaced the roasted almonds in this recipe with hazelnuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Eggs

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

1 packet

chives

1 packet

Hazelnuts

1 packet

Baby Leaves

½ tin

sweetcorn

2 packet

Mediterranean Haloumi

1 sachet

vegetable stock powder

1 packet

mayonnaise

1 packet

BBQ sauce

1 packet

Slaw Mix

Not included in your delivery

olive oil

25 g

butter

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)5099 kJ

Fat82.2 g

of which saturates42.9 g

Carbohydrate69.7 g

of which sugars43.1 g

Protein56 g

Sodium3182 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

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 chives. Roughly chop roasted almonds and baby spinach leaves. Drain sweetcorn (see ingredients). Cut Mediterranean haloumi into 1cm-thick strips.

• Return the empty saucepan to medium-high heat, then add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove from the heat, then add the potatoes, chives 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 Mediterranean haloumi in batches, until golden brown, 1-2 minutes each side. • Return all Mediterranean haloumi to pan, then reduce the heat to medium. Add the BBQ sauce and a splash of water. • Cook, turning the Mediterranean haloumi to coat, until slightly reduced and sticky, 1-2 minutes.

• In a large bowl, add baby leaves, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide BBQ-glazed haloumi, crushed potato salad and slaw between plates. • Garnish with hazelnuts to serve. Enjoy!