Smokey Halloumi Schnitzel & Apple Slaw
with Lemon Crushed Potatoes & Garlic Aioli
A classic schnitzel is always best served with a side of potatoes. We’re jazzing things up tonight by crushing the potatoes with a sprinkling of spring onion. Crumb the halloumi with the barbecue seasoning for a smokey flavour and serve with a dollop of creamy aioli to bring the flavours together and make them sing!
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
Ingredients
2
Potato
½ sprig
Spring Onion
1 sachet
Chicken-Style Stock Powder
1 sachet
BBQ Seasoning
1 packet
panko breadcrumbs
1 packet
Halloumi
½
apple
1 stalk
celery
1 packet
Shredded Cabbage Mix
1 packet
garlic aioli
Not included in your delivery
olive oil
20 g
butter
1 tbs
plain flour
¼ tsp
salt
1
egg
packet
vinegar (balsamic or white wine)
Nutrition Values
Utensils
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. Thinly slice spring onion. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then return to the pan. • Add the butter, chicken-style stock powder and spring onions and toss to coat. Lightly crush potato with a potato masher or fork. Cover to keep warm. • In a medium bowl, place halloumi and cover with water to soak.
Little cooks: Get those muscles working and help crush the potatoes!
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. In a shallow bowl, add the plain flour, barbecue seasoning and salt. 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.
• 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.
• Meanwhile, thinly slice apple (see ingredients) and celery. • In a large bowl, combine shredded cabbage mix, apple, celery and a drizzle of vinegar and olive oil. Season with salt and pepper. • Divide halloumi, spring onion crushed potatoes and apple slaw between plates. • Serve with garlic aioli. Enjoy!
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