Harissa Chicken, Haloumi & Lemony Kale Salad

Name: Harissa Chicken, Haloumi & Lemony Kale Salad with Cherry Tomatoes
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 330 g Chicken Tenderloins; 1 packet Haloumi; 1 packet Green Beans; 1 packet Harissa Paste; 1 Kale; 1 Lemon; 1 packet Snacking Tomatoes; 1 drizzle olive oil; 1 tsp honey

with Cherry Tomatoes

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Do you hear that? Harissa chicken and haloumi 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!

We’ve replaced the chicken breast in this recipe with chicken tenderloins due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

330 g

Chicken Tenderloins

1 packet

Haloumi

(Contains: Milk;)

1 packet

Green Beans

1 packet

Harissa Paste

(May be present: Soy.)

Kale

Lemon

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Calories540 kcal

Energy (kJ)2260 kJ

Fat28.9 g

of which saturates15.3 g

Carbohydrate12.3 g

of which sugars9 g

Dietary Fibre5.7 g

Protein57.4 g

Sodium1100 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!