Herby-Crusted Haloumi
with Seeded Roast Veggie Toss & Wholegrain Mustard- Sesame
- Gluten
- Wheat
- Milk
- Gluten
- Milk
- Traces of Tree Nuts
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Jazz up haloumi by coating it in our tried and true Aussie spice blend, along with a lovely mix of roasted seeds. Sear it in the pan for a golden, flavour-packed crust and dig into a meal that has less carbs than you'd think.
Ingredients
1
beetroot
½
brown onion
1
carrot
1 bag
green beans
1 bag
kale
1 bag
roasted seed mix
(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)
1 packet
chicken breast
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
wholegrain mustard
1 packet
haloumi
(Contains: Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
1 drizzle
vinegar (rice wine or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut brown onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Trim green beans. • Place beetroot, brown onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. Remove tray from oven. Add green beans and kale to any free space. Drizzle with olive oil, then season. Bake until tender, a further 5-8 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Meanwhile, crush roasted seed mix in its sachet using a rolling pin or with a pestle and mortar until resembling fine crumbs.
• In a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken, turning to coat. • Add crushed seed mix and herb crumbing mix (see ingredients). Turn chicken again, pressing into the mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer chicken to a second lined oven tray. Bake until cooked through, 6-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside. • Drain haloumi and pat dry. 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.
• To the tray with roasted veggies, add a drizzle of vinegar. • Gently toss to combine.
• Slice seed-crusted chicken. • Divide chicken, haloumi and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!
