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BBQ Cherry-Glazed Haloumi & Slaw

BBQ Cherry-Glazed Haloumi & Slaw

with Sweetcorn & Crushed Potato Salad

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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 crunchy slaw)! Enjoy a taste of the good ol’ USA right here.

Tags:Veggie
Allergens:MilkTree NutsEggs

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 clove

garlic

1 bag

chives

1 packet

haloumi/grill cheese

(ContainsMilk)

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

½ tin

sweetcorn

1 sachet

vegetable stock powder

1 packet

mayonnaise

(ContainsEggs)

1 packet

cherry sauce

1 packet

BBQ sauce

1 bag

slaw mix

Not included in your delivery

olive oil

25 g

butter

(ContainsMilk)

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3761 kJ
Fat54.2 g
of which saturates22.9 g
Carbohydrate64.8 g
of which sugars37.6 g
Protein34.8 g
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Cut the potato into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.

2

While the potato is cooking, finely chop the garlic. Thinly slice the chives. Cut the haloumi into 1cm-thick slices. Roughly chop the roasted almonds and baby spinach leaves. Drain the sweetcorn (see ingredients).

3

Return the saucepan to a 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.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium, then add the cherry sauce, BBQ sauce and a splash of water. Cook, turning the haloumi to coat, until slightly reduced and sticky, 1-2 minutes.

5

In a large bowl, add the baby spinach, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

6

Divide the BBQ cherry-glazed haloumi, crushed potato salad and slaw between plates. Garnish with almonds to serve.