BBQ Cherry-Glazed Haloumi & Slaw
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BBQ Cherry-Glazed Haloumi & Slaw

BBQ Cherry-Glazed Haloumi & Slaw

with Sweetcorn & Crushed Potato Salad

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

Tags:
Quick
Veggie
Climate Superstar
Allergens:
Almond
Milk
Egg

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

2 clove

garlic

1 stalk

spring onion

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

baby leaves

½ tin

sweetcorn

1 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

mayonnaise

(Contains Egg; )

1 packet

Cherry Sauce

1 packet

BBQ sauce

1 packet

Slaw Mix

Not included in your delivery

olive oil

25 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3696 kJ
Fat55 g
of which saturates25.8 g
Carbohydrate67 g
of which sugars42.1 g
Protein32.2 g
Sodium1992 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 Saucepan
Large Frying Pan

Instructions

1
1

• 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 roasted almonds and baby leaves. Drain sweetcorn (see ingredients). Cut haloumi into 1cm-thick strips.

2
2

• Return the empty saucepan to medium-high heat. Add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove from the heat, then add the potatoes and mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.

3
3

• 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. • Reduce the heat to medium, then add cherry sauce, BBQ sauce and a splash of water. Cook, turning haloumi to coat, until slightly reduced and sticky, 1-2 minutes.

4
4

• 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, crushed potato salad and slaw between plates. Garnish with almonds to serve. Enjoy!