Falafel, Haloumi & Kale-Cherry Tomato Medley

Name: Falafel, Haloumi & Kale-Cherry Tomato Medley with Garlic Rice, Chimichurri & Plant-Based Aioli
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 2 clove garlic; 20 g plant-based butter (for the sauce); 1 packet basmati rice; 1.5 cup water; 1 tin sweetcorn; 1 tub spinach falafel; 1 sachet garlic & herb seasoning; 1 punnet snacking tomatoes; 1 bag baby kale; 1 packet chimichurri sauce; 1 packet plant-based aioli; 1 packet haloumi

with Garlic Rice, Chimichurri & Plant-Based Aioli

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Give already delicious spinach falafel a rich depth of flavour by adding our garlic and herb seasoning to the pan in the last minute of cook-time. Then, toss them with a perfectly sweet and juicy salsa, which gets a bright and herby hit of flavour from our chimichurri. Serve over fluffy garlic-infused rice, juicy haloumi and don't forget to drizzle it all with our plant-based aioli for creaminess.

Tags:

Veggie

Allergens:

Sulphites

•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 Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

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

1 tin

sweetcorn

1 tub

spinach falafel

(May be present: Sesame, Eggs, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)

1 sachet

garlic & herb seasoning

1 punnet

snacking tomatoes

1 bag

baby kale

1 packet

chimichurri sauce

(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

plant-based aioli

1 packet

haloumi

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup

water

Nutritional Values

Energy (kJ)5286 kJ

Fat75.7 g

of which saturates22.4 g

Carbohydrate98.9 g

of which sugars10.8 g

Protein39.5 g

Sodium2891 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water 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. • Keep covered until rice is tender and water is absorbed, 10 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.

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

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!).

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. • In the last minute, add garlic & herb seasoning, tossing falafel, until fragrant. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

• While the falafel are cooking, halve snacking tomatoes.

• To the bowl with charred corn, add snacking tomatoes, baby kale, cooked falafel, chimichurri sauce and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine plant-based aioli and a splash of water.