BBQ Cherry-Glazed Haloumi & Baby Broccoli
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BBQ Cherry-Glazed Haloumi & Baby Broccoli

BBQ Cherry-Glazed Haloumi & Baby Broccoli

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 baby broccoli slaw)! Enjoy a taste of the good ol’ backyard special right here.

Tags:
Quick
Veggie
Climate Superstar
Allergens:
Milk
Almond
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

1 bunch

baby broccoli

2 clove

garlic

1 stalk

spring onion

1 packet

haloumi/grill cheese

(Contains Milk; )

½ tin

sweetcorn

1 packet

roasted almonds

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

1 packet

baby leaves

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)3887 kJ
Fat56.4 g
of which saturates26.2 g
Carbohydrate68.9 g
of which sugars43.4 g
Protein37 g
Sodium2141 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

Large Frying Pan
Medium Saucepan
Lid

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. Halve any thicker stalks of baby broccoli lengthways. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Place a colander or steamer basket on top of saucepan with potato and add baby broccoli. Cover with a lid and steam until tender, 6-7 minutes. Transfer to a bowl and cover to keep warm.

2
2

• While the potato is cooking, finely chop garlic. Thinly slice chives. Roughly chop roasted almonds and baby leaves. Drain sweetcorn (see ingredients). Cut 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.

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, 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, baby broccoli and slaw between plates. Garnish with almonds to serve. Enjoy!