BBQ Cherry-Glazed Double Halloumi & Slaw

Name: BBQ Cherry-Glazed Double Halloumi & Slaw with Sweetcorn & Crushed Potato Salad
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet Vegetable Stock Powder; 1 tin Sweetcorn; 1 packet Cherry Sauce; 1 packet Slivered Almonds; 1 packet Garlic Aioli; 1 packet Baby Leaves; 1 packet Slaw Mix; 2 packet Halloumi; 1 packet BBQ Sauce; 1 Spring Onion; 2 packet Potato; 1 drizzle olive oil; 25 g butter; 1 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 halloumi, plus all the fixins (including a sweetcorn and potato salad)! Enjoy a taste of the good ol’ USA right here.

Tags:

Veggie

Allergens:

Almond

•Eggs

•Soy

•Milk

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

1 sachet

Vegetable Stock Powder

1 tin

Sweetcorn

1 packet

Cherry Sauce

1 packet

Slivered Almonds

1 packet

Garlic Aioli

1 packet

Baby Leaves

1 packet

Slaw Mix

2 packet

Halloumi

1 packet

BBQ Sauce

Spring Onion

2 packet

Potato

Not included in your delivery

1 drizzle

olive oil

25 g

butter

1 drizzle

white wine vinegar

Nutrition Values

Calories1180 kcal

Energy (kJ)4930 kJ

Fat87.4 g

of which saturates44.6 g

Carbohydrate48.7 g

of which sugars32.2 g

Dietary Fibre5.1 g

Protein51.1 g

Sodium2810 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 Non-Stick Pan

•Lid

•Medium Saucepan

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. Roughly chop baby leaves. Drain sweetcorn (see ingredients). Cut halloumi into 1cm-thick strips.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi in batches, until golden brown, 1-2 minutes each side. • Return all halloumi to the pan, then reduce heat to medium. Add the cherry sauce, BBQ sauce and a splash of water. • Cook, turning halloumi to coat, until slightly reduced 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 sweetcorn and crushed potato salad between plates. Garnish with slivered almonds to serve. Enjoy!