Easy Chermoula-Honey Haloumi

Name: Easy Chermoula-Honey Haloumi with Zesty Salsa & Garlic Rice
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Basmati Rice; 1 sachet Chermoula Spice Blend; 1 Cucumber; 2 Garlic; 1 packet Haloumi; 1 Lime; 1 packet Parsley; 1 Tomato

with Zesty Salsa & Garlic Rice

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In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy haloumi, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.

Tags:

Veggie

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 packet

Basmati Rice

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

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1

Cucumber

2

Garlic

1 packet

Haloumi

(Contains: Milk;)

1

Lime

1 packet

Parsley

1

Tomato

Nutritional Values

Calories561 kcal

Energy (kJ)2350 kJ

Fat22.3 g

of which saturates14.2 g

Carbohydrate63.8 g

of which sugars5.1 g

Dietary Fibre6.6 g

Protein24.2 g

Sodium1210 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, 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-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 haloumi, drizzling over any extra glaze from pan. • Top with zesty salsa. Tear over parsley. Serve with any remaining lime wedges. Enjoy!