Herby Crumbed Halloumi & Cheesy Lava Potatoes

Name: Herby Crumbed Halloumi & Cheesy Lava Potatoes with Steamed Broccoli & Chargrilled Capsicum Relish
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 packet Shredded Cheddar Cheese; 1 packet Halloumi; 1 packet Chargrilled Capsicum Relish; 1 packet Rosemary; 1 Broccoli; 2 Potato; 1 packet Garlic Aioli; 1 drizzle olive oil; 1 tbs plain flour; 1 piece egg

with Steamed Broccoli & Chargrilled Capsicum Relish

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Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!

Tags:

Veggie

•Family

Allergens:

Wheat

•Gluten

•Milk

•Sulphites

•Eggs

•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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

1 packet

Shredded Cheddar Cheese

1 packet

Halloumi

1 packet

Chargrilled Capsicum Relish

1 packet

Rosemary

Broccoli

Potato

1 packet

Garlic Aioli

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

1 piece

egg

Nutrition Values

Calories941 kcal

Energy (kJ)3940 kJ

Fat52.3 g

of which saturates23.9 g

Carbohydrate64.8 g

of which sugars10.2 g

Dietary Fibre6.5 g

Protein47.9 g

Sodium1890 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

•Baking Paper

Cooking Steps

• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. Cut or tear rosemary into 2cm sprigs. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through.

• Place potato on lined oven tray, flat side down and repeat with the remaining potato. Season with salt and pepper and drizzle with olive oil. • Toss gently to combine and place rosemary sprigs into hasselback slits to resemble a hedgehog. Roast until tender, 30-35 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. Little cooks: Help with sprinkling over the seasoning and tossing the potatoes.

• Meanwhile, cut broccoli into small florets, then roughly chop stalk. Cut halloumi into 1cm-thick slices. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and season with salt and pepper.