Quick BBQ Haloumi & Creamy Potato Salad

Name: Quick BBQ Haloumi & Creamy Potato Salad with Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 packet Dill & Parsley Mayonnaise; 1 packet haloumi/grill cheese; 1 stalk celery; 1 bag Shredded Cabbage Mix; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 sachet Louisiana spice blend; 1 packet BBQ sauce

with Celery Slaw

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Slather golden haloumi slices in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and definitely delish! Team it with a creamy potato salad and a refreshing slaw for a fast and flavour-packed dinner.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Easy Prep

Allergens:

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 stalk

celery

1 bag

Shredded Cabbage Mix

1 bag

baby spinach leaves

1 sachet

Louisiana spice blend

1 packet

BBQ sauce

(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2313 kJ

Fat22.9 g

of which saturates3.4 g

Carbohydrate45.9 g

of which sugars22.7 g

Protein40 g

Sodium1352 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

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. Allow to cool slightly, then add dill & parsley mayonnaise. Toss to combine. Season to taste. Little cooks: Help stir the mayo through the potato! Careful, it's hot!

• Meanwhile, cut haloumi into 1cm slices. • Combine Louisiana spice blend and a drizzle of olive oil in a medium bowl. Add haloumi and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add BBQ sauce and turn haloumi to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the haloumi is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!