Sweet Chilli Halloumi & Corn Veggie Toss
with Asian Mayo & Crispy Shallots
A rich sauce can give a wealth of flavour to tender halloumi. Take this soy sauce and mayo combination, it’s loaded with delicious aromas that elevate this sweet chilli beef to the next level. For a pop of gold in your veggie toss add some charred corn to the mix. We’re sure your dinner experience will be newly enriched.
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
1 packet
Crispy Shallots
1 tin
Sweetcorn
1 packet
Sweet Chilli Sauce
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs. )
1 packet
Halloumi
(Contains: Milk; )
2 packet
Potato
1 packet
Ginger Paste
1
Carrot
1
Cauliflower
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten. )
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. Drain sweetcorn.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
• In a medium bowl, place halloumi and cover with water to soak.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. Drizzle with olive oil and season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi until golden brown, 1-2 minutes each side.
• Add ginger paste and sweet soy seasoning, and cook, turning halloumi until fragrant, 1 minute.
• Remove from heat, then add sweet chilli sauce and a splash of water, turning halloumi to coat. Transfer to a plate to rest.
• When the roast veggies are done, add a drizzle of vinegar to the oven tray and gently toss to combine.
• Divide corn veggie toss and sweet chilli halloumi between plates. Drizzle over soy mayo.
• Garnish with crispy shallots to serve. Enjoy!
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