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Mediterranean Recipes

Easy Chermoula-Honey Haloumi

Easy Chermoula-Honey Haloumi

Easy Chermoula-Honey Haloumi

with Zesty Salsa & Garlic Rice

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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:

Calorie Smart

Allergens:

Milk

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

DifficultyEasy

Ingredients

Serving amount

1

Tomato

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Haloumi

(Contains: Milk;)

2

Garlic

1 packet

Parsley

1 packet

Basmati Rice

(May be present: Soy, Gluten, Wheat.)

1

Lime

1

Cucumber

Not included in your delivery

1 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1

honey

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

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the garlic rice

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!

Get prepped & make the salsa

2

• 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.

Cook the chicken

3

• 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.

Finish & serve

4

• 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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