BBQ Cherry-Glazed Halloumi & Slaw
with Sweetcorn & Crushed Potato Salad
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.
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
2 clove
garlic
1 packet
baby leaves
½ tin
sweetcorn
1 packet
Halloumi
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Cherry Sauce
1 packet
BBQ sauce
1 packet
Slaw Mix
Not included in your delivery
olive oil
25 g
butter
(Contains Milk; )
drizzle
white wine vinegar
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. • 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. Roughly chop baby leaves. Drain sweetcorn. • 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 potatoes and mayonnaise. Stir to coat. • Lightly crush the potatoes with a fork. Cover to keep warm.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Take pan off the heat, then add cherry sauce, BBQ sauce and a splash of water. Cook, turning halloumi to coat, until heated through and sticky, 1-2 minutes.
• In a large bowl, add baby leaves, 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 toasted almonds to serve. Enjoy!