Chermoula Haloumi, Chicken & Rainbow Veggie Toss
with Garlic Drizzle- Sesame
- Eggs
- Milk
- Soy
- May contain traces of allergens
Ingredients
1 packet
Baby Spinach Leaves
1
Capsicum
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mint
1
Red Onion
1 packet
Roast Veggie Mix
330 g
Chicken Breast
Cooking Steps
• Place haloumi in a medium bowl and cover with water to soak. • Thinly slice capsicum. Cut red onion and potato into bite-sized pieces. • Set air fryer to 200°C. Place capsicum, red onion, potato and carrot & zucchini mix in an air fryer basket. Cook for 10 minutes. • Remove basket and top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Shake the basket, then cook until tender, a further 5-10 minutes. Cook in batches if needed.
TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prepare veggies as above. Place capsicum, red onion, potato and carrot & zucchini mix on a lined oven tray. Top with chermoula spice blend, a drizzle of olive oil and a pinch of salt. Toss to coat, then bake until tender, 20-25 minutes.
• Meanwhile, drain haloumi and pat dry. • Cut haloumi into 1cm-thick slices. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.
• Add baby spinach leaves to the roast veggie tray. Toss to combine. • Divide roast veggie toss between plates. Top with Middle Eastern haloumi & chicken. • Serve topped with garlic sauce and sprinkled with torn mint. Enjoy!
