Caramelised Halloumi & Capsicum Subs

Name: Caramelised Halloumi & Capsicum Subs with Balsamic Salad & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Mixed Salad Leaves; 1 Red Onion; 1 Capsicum; 1 packet Halloumi; 2 Brioche Hotdog Buns; 1 packet Smokey Aioli

with Balsamic Salad & Smokey Aioli

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Big flavour, no fuss! These sublime subs are packed with juicy halloumi, sweet caramelised onions and a drizzle of smokey aioli, all tucked into a soft roll. It’s a handheld feast that’s messy in the best way!

Tags:

Kid Friendly

Allergens:

Milk

•Eggs

•Wheat

•Gluten

•Soy

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Red Onion

Capsicum

1 packet

Halloumi

(Contains: Milk; )

Brioche Hotdog Buns

(Contains: Milk, Eggs, Wheat, Gluten, Soy; May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts. )

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories732 kcal

Energy (kJ)3060 kJ

Fat52.6 g

of which saturates27.2 g

Carbohydrate35 g

of which sugars8.8 g

Dietary Fibre4.2 g

Protein30.2 g

Sodium1360 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.

Cooking Steps

• Thinly slice capsicum. Thinly slice onion (see ingredients). • Slice brioche hotdog buns in half lengthways. • In a medium bowl, place halloumi and cover with water to soak.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. • Add halloumi and cook, until golden brown, 1-2 minutes each side. Transfer to bowl with onion, stir to combine and cover to keep warm.

• Toast hotdog buns as desired. • In a medium bowl, combine mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste. • Spread bottom half of hotdog buns with smokey aioli, then top with haloumi-capsicum mixture. • Divide halloumi and caramelised onion subs and salad between plates. Enjoy! • If you've added a fancify bundle, thinly slice spring onion. Dollop roast tomato salsa over haloumi mixture, sprinkle over shredded cheddar cheese and spring onion.