Honey Haloumi & Chicken Fattoush Salad

Name: Honey Haloumi & Chicken Fattoush Salad with Pickled Carrot & Golden Goddess Dressing
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet haloumi; ½ lemon; 1 packet Chicken Breast; 1 cucumber; 1 tomato; 1 carrot; 2 clove garlic; 3 mini flour tortillas; ½ tbs honey; 1 packet Mixed Salad Leaves; 1 packet Golden Goddess Dressing

with Pickled Carrot & Golden Goddess Dressing

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This salad sensation will take you on a culinary adventure straight to the heart of the Middle East! Crunchy veggies, crispy tortilla chips and golden haloumi kissed by a drizzle of sticky honey all come together for a fresh and flavourful meal.

Tags:

Over 30g protein

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Sesame

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk;)

lemon

1 packet

Chicken Breast

cucumber

tomato

carrot

2 clove

garlic

mini flour tortillas

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

1 packet

Mixed Salad Leaves

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

Not included in your delivery

olive oil

½ tbs

honey

Nutritional Values

Energy (kJ)3018 kJ

Calories721 kcal

Fat38.2 g

of which saturates18 g

Carbohydrate30.5 g

of which sugars10.8 g

Dietary Fibre7.7 g

Protein60.8 g

Sodium1306 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak • Slice lemon into wedges. Thinly slice cucumber into half-moons. Roughly chop tomato. Thinly slice red onion (see ingredients). Finely chop garlic. Roughly chop mini flourtortillas (see ingredients). • In a small microwave-safe bowl, combine onion, a generous squeeze of lemon juice and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.

• In a small bowl, combine garlic, a good drizzle of olive oil and a pinch of salt and pepper. • Spread mini flourtortillas evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-10 minutes.

TIP: If your tray is crowded, toss the tortilla chips halfway through baking.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • On a clean surface, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from the heat, then add the honey and a splash of water, turning to coat.

• In a large bowl, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. • Add mixed salad leaves, tomato, cucumber, tortilla chips, and pickled onion. Toss to combine and season to taste. • Slice chicken. • Divide fattoush salad between bowls. Top with honey-glazed haloumi and chicken. • Drizzle over golden goddess dressing, serve with remaining lemon wedges. Enjoy!