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 Breast; 1 Baby Broccoli; 1 packet Haloumi; 1 packet Harissa Paste; 1 Kale; 1 Lemon; 1 packet Snacking Tomatoes; 1 drizzle olive oil; 1 tsp honey

with Cherry Tomatoes

Up to 180$ + Free Treats / Extras for Life

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Prepped in 10

•Calorie Smart

•Under 40g carbs

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 Breast

Baby Broccoli

1 packet

Haloumi

(Contains: Milk;)

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

Calories531 kcal

Energy (kJ)2220 kJ

Fat28.5 g

of which saturates15.2 g

Carbohydrate11.4 g

of which sugars8.1 g

Dietary Fibre5.2 g

Protein57.3 g

Cholesterol0 mg

Sodium1110 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• In a medium bowl, place haloumi and cover with water to soak. Trim baby broccoli.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook baby broccoli, tossing, until tender, 5-6 minutes. Transfer to a large bowl, season with salt and pepper and set aside to cool slightly.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a drizzle of olive oil. 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!