Harissa Chicken, Haloumi & Lemony Kale Salad

Name: Harissa Chicken, Haloumi & Lemony Kale Salad with Cherry Tomatoes
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet Haloumi; 1 packet Green Beans; 1 packet Kale; 1 packet Snacking Tomatoes; ½ Lemon; 1 tsp honey; 1 packet chicken breast; 1 packet harissa paste

with Cherry Tomatoes

Up to 180$ + Free Treats / Extras for Life

Do you hear that? Harissa chicken is calling and it is ready to take you on a flavour-filled journey for your taste buds. Lay it all down on a bed of zingy kale and cherry tomatoes and you can thank us later!

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Haloumi

(Contains: Milk;)

1 packet

Green Beans

1 packet

Kale

1 packet

Snacking Tomatoes

Lemon

1 packet

chicken breast

1 packet

harissa paste

(May be present: Soy.)

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)2325 kJ

Calories555 kcal

Fat29.6 g

of which saturates15.9 g

Carbohydrate13.4 g

of which sugars8.7 g

Dietary Fibre7.8 g

Protein58.2 g

Sodium1228 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• In a medium bowl, place haloumi and cover with water to soak. Trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a large bowl, season and set aside to cool slightly. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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. Transfer to a plate and cover to keep warm.

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. Halve snacking tomatoes. Slice lemon into wedges. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper on both sides.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add harissa paste and a splash of water, turning chicken to coat.

TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with green beans, add kale, massaging leaves to soften. Add tomatoes, green beans and lemon dressing tossing to combine. Season to taste. • Slice chicken if preferred. • Divide lemony kale salad, haloumi and harissa chicken between plates. Spoon over any remaining glaze from pan. • Serve with any remaining lemon wedges. Enjoy!