Chipotle-Glazed Haloumi
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Chipotle-Glazed Haloumi

Chipotle-Glazed Haloumi

with Roast Veggie Toss & Corn Chip Crunch

Jazz up squeaky haloumi by coating them in a lip-smacking mild chipotle sauce, along with our tried and true All-American spice blend. Serve over a bed of hearty roasted veggies and add the finishing touches with a moreish corn chip crumble for crunch, plus a dollop of sour cream for some tang.

Tags:
Easy Prep
•Veggie
Allergens:
Milk
•Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 sachet

garlic & herb seasoning

1 packet

haloumi

(Contains Milk;)

1 packet

mild chipotle sauce

(Contains Soy;)

1 bag

baby spinach leaves

1 packet

Light Sour Cream

(Contains Milk;)

½ bag

corn chips

(May be present: Milk. )

1

potato

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)2889 kJ
Fat38.8 g
of which saturates19.3 g
Carbohydrate56 g
of which sugars18.6 g
Protein26.1 g
Sodium2328 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water.

2
2

• Place potato and carrot on a lined oven tray. Sprinkle with garlic and herb seasoning, drizzle with olive oil, then toss to coat. • Roast for 20-25 minutes.

TIP: If your oven tray is crowded, divide veggies between two trays.

3
3

• SPICY! This spice blend is mild, but use less if you're sensitive to heat. Meanwhile, drain haloumi and pat dry. In a medium bowl, combine haloumi and All-American spice blend with a drizzle of olive oil. • When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook haloumi, tossing, until golden brown, 1-2 minutes each side. Remove pan from heat. Add mild chipotle sauce and honey, tossing to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. • Crush corn chips (see ingredients) in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with chipotle-glazed haloumi and crushed corn chips. • Serve with a dollop of light sour cream.