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Chorizo, Haloumi, & Zucchini Medley

Chorizo, Haloumi, & Zucchini Medley

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There’s nothing not to love about this. We’ve sourced the most gorgeous bit of Chorizo from our friends at Nonna’s that we could find, and it’s going to do all of the work for you (along with some semi-dried toms)! It takes hours to get all the beautiful flavours into this bit of sausage, and as your fry it you’re going to release that back into your dish. You won’t believe how enlivened your green veg will taste, and the haloumi? Well that’s just a golden crowning glory.

Tags:Low Carb
Allergens:Milk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

2

zucchini

1 block

haloumi

(ContainsMilk)

50 g

sundried tomatoes

1

lemon

70 g

rocket

chroizo

(May be present Milk, Soy)

Not included in your delivery

¼ cup

olive oil

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3560 kJ
Fat68.6 g
of which saturates22.5 g
Carbohydrate16.9 g
of which sugars14.3 g
Dietary Fibre0 g
Protein35.1 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Pot
Strainer
Pan
Small Bowl
Whisk
Plate
Instructionsarrow up iconarrow up icon
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1

Blanch the zucchini ribbons in boiling water for 2 minutes until tender and bright in colour. Remove, drain on paper towel and set aside.

2

Heat a drizzle of the oil in a non-stick fry pan over a medium-high heat. Add the haloumi slices and cook for 3-4 minutes on each side or until golden and crisp on the outside. Remove and keep warm. In the same pan, fry the chorizo until browned, crispy, and warmed through.

3

To make the dressing, mix the remaining olive oil with 2 tablespoon of the reserved sun-dried tomato oil, and stir through chopped sundried tomatoes, lemon juice, zest and season well with salt and pepper.

4

To serve, arrange the zucchini with the rocket and top with haloumi and chorizo. Drizzle with the tomato dressing. Did you know? Haloumi is often paired with watermelon for a refreshing and satisfying snack - why not give it a taste?!