Homestyle Chicken Steaks & Herby Mayo
with Honey Haloumi, Beetroot & Crouton Salad- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
There'll be no space left empty on your plate once you pile high this bountiful crouton salad. Doused with honey haloumi chunks and drizzled with only the best herby mayo, homestyle chicken steaks have never tasted better!
Ingredients
1
beetroot
1
carrot
1 packet
haloumi
(Contains: Milk;)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
chicken breast
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. Cut carrot into bite-sized chunks. • In a medium bowl, add haloumi and cover with water to soak.
• Place beetroot and carrot on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. In a medium bowl, toss ciabatta with olive oil and a pinch of salt and pepper. • When the veggies have 5 minutes remaining, add croutons to the tray and cook, until golden.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's seasoning and a drizzle of olive oil. Add chicken, then turn to coat.
• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if you pan is getting crowded).
• Drain haloumi and pat dry. Cut into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Remove from heat. Add the honey and toss to coat.
• To the tray with roasted veggies, add mixed salad leaves, haloumi and a drizzle of vinegar. Gently toss to combine. • Slice chicken. • Divide honey haloumi and crouton salad between plates. Top with homestyle chicken. • Drizzle over dill & parsley mayonnaise. Enjoy!
