BBQ Cherry-Glazed Haloumi & 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 haloumi, plus all the fixins (including a crunchy slaw)! Enjoy a taste of the good ol’ USA right here.
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 bag
chives
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
½ tin
sweetcorn
1 sachet
vegetable stock powder
1 packet
mayonnaise
(Contains Egg; )
1 packet
Cherry Sauce
1 packet
BBQ sauce
1 bag
Slaw Mix
Not included in your delivery
olive oil
25 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Cut the potato into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.
While the potato is cooking, finely chop the garlic. Thinly slice the chives. Cut the haloumi into 1cm-thick slices. Roughly chop the roasted almonds and baby spinach leaves. Drain the sweetcorn (see ingredients).
Return the saucepan to a medium-high heat, then add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. Remove from the heat, then add the potatoes, chives and mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium, then add the cherry sauce, BBQ sauce and a splash of water. Cook, turning the haloumi to coat, until slightly reduced and sticky, 1-2 minutes.
In a large bowl, add the baby spinach, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
Divide the BBQ cherry-glazed haloumi, crushed potato salad and slaw between plates. Garnish with almonds to serve.