Honey Haloumi & Capsicum Pita Pockets

Name: Honey Haloumi & Capsicum Pita Pockets with Peri-Peri Sour Cream, Gherkin Relish & Corn
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: olive oil; 1 packet haloumi; 1 cucumber; 1 Capsicum; 1 tsp honey; 1 cob corn; 2 Pita Bread; 1 packet Light Sour Cream; ½ sachet peri-peri seasoning; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet Parmesan Cheese; 1 packet Gherkin Relish

with Peri-Peri Sour Cream, Gherkin Relish & Corn

Get up to $200 off!

Warm and golden pita pockets are the perfect home for some delicious ingredients. First up, is a fresh capsicum salad which is layered with sweet honey-glazed haloumi. Next, load up only the tastiest gherkin relish and finish it all off with a one-of-a-kind peri-peri sour cream!

Tags:

Veggie

Allergens:

Milk

•Wheat

•Gluten

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;)

cucumber

Capsicum

1 cob

corn

Pita Bread

(Contains: Wheat, Gluten; May be present: Milk.)

1 packet

Light Sour Cream

(Contains: Milk;)

½ sachet

peri-peri seasoning

(May be present: Wheat, Gluten, Soy.)

1 packet

mixed salad leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Gherkin Relish

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3772 kJ

Calories901 kcal

Fat41.5 g

of which saturates23.2 g

Carbohydrate89.8 g

of which sugars32.8 g

Dietary Fibre12.5 g

Protein41.7 g

Sodium2365 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. • Slice cucumber into half-moons. Thinly slice capsicum. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl.

• Meanwhile, 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. • Remove pan from heat, add the honey and turn to coat.

• Halve corn cobs. Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Toast or grill pita bread to your liking. • In a small bowl, combine light sour cream and peri-peri seasoning (see ingredients).

• To the bowl with the capsicum, add cucumber, mixed salad leaves, grated Parmesan cheese and a drizzle of white wine vinegar and olive oil. Season to taste. • Halve pita bread and fill with capsicum salad and haloumi. Top with peri-peri sour cream. • Divide between plates. Serve with corn cobs and any remaining salad. Enjoy!