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Easy Chermoula-Honey Haloumi
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Easy Chermoula-Honey Haloumi

Easy Chermoula-Honey Haloumi

with Zesty Salsa & Garlic Rice

Team lime zest with honey and you have the key ingredients for a heavenly glaze. While it mingles in the pan with the chermoula chicken, whip up a refreshing salsa, then serve over fluffy garlic rice to soak up the deliciousness.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Milk
Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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 Time15 minutes
DifficultyMedium

Ingredients

Serving amount

2

Garlic

1

Basmati Rice

1

Lime

1

Cucumber

1

Tomato

1

Chermoula Spice Blend

1

Haloumi

1

Parsley

Not included in your delivery

1

olive oil

1

butter

1

honey

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Nutritional Values

Energy (kJ)3077 kJ
Calories735 kcal
Fat36.4 g
of which saturates21.4 g
Carbohydrate74.4 g
of which sugars13.7 g
Dietary Fibre11.9 g
Protein25.4 g
Sodium1476 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside. • In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a medium bowl, place haloumi and cover with water to soak. Zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside.

3

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add honey glaze, turning chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat then add a pinch of chermoula spice blend and honey glaze, turning haloumi to coat.

4

• Divide garlic rice between plates. Top with chermoula-honey chicken, drizzling over any extra glaze from pan. • Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic rice between plates. Top with chermoula-honey haloumi, drizzling over any extra glaze from pan. • Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy!

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