BBQ Cherry-Glazed Haloumi & Slaw

Name: BBQ Cherry-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 sprig spring onion; 1 packet haloumi/grill cheese; 1 packet Baby Leaves; 1 tin sweetcorn; 25 g butter; 1 sachet vegetable stock powder; 1 packet mayonnaise; 1 packet Slivered Almonds; 1 packet Cherry Sauce; 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 cherry-glazed haloumi, plus all the fixins (including a sweetcorn and potato salad)! Enjoy a taste of the good ol’ USA right here.

Tags:

Veggie

Allergens:

Milk

•Eggs

•Almond

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

1 sprig

spring onion

1 packet

haloumi/grill cheese

1 packet

Baby Leaves

1 tin

sweetcorn

1 sachet

vegetable stock powder

1 packet

mayonnaise

1 packet

Slivered Almonds

1 packet

Cherry Sauce

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)3690 kJ

Calories881 kcal

Fat54.8 g

of which saturates25.8 g

Carbohydrate67.5 g

of which sugars41.9 g

Dietary Fibre6 g

Protein31.8 g

Sodium1991 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 spring onion. • Cut haloumi into 1cm-thick strips. Roughly chop baby leaves. • Drain sweetcorn.

• 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 return potatoes to pan and add mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.

• Heat a large frying pan over medium-high heat. • Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. 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 halloumi 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 halloumi, slaw and crushed potato salad between plates. Garnish with almonds to serve. Enjoy!