Honey Haloumi, Chicken & Chermoula Veggie Toss
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Honey Haloumi, Chicken & Chermoula Veggie Toss

Honey Haloumi, Chicken & Chermoula Veggie Toss

with Garlic Aioli & Almonds

We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of Moroccan-spiced veggies and mixed salad leaves. Drizzle with garlic aioli and sprinkle with almonds for the final 'pièce de réistance'.

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

We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Milk
•Almond
•Egg

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 Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains Milk;)

1

carrot

1

zucchini

1

sweet potato

1

beetroot

1 packet

chicken tenderloins

1

brown onion

1 sachet

chermoula spice blend

1 packet

mixed salad leaves

1 packet

Flaked Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Garlic Aioli

(Contains Egg;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2710 kJ
Calories648 kcal
Fat41.9 g
of which saturates16 g
Carbohydrate35.5 g
of which sugars24.3 g
Dietary Fibre13.4 g
Protein27.7 g
Sodium1785 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut sweet potato and beetroot into small chunks. • Cut brown onion into thick wedges.

2
2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. • When the veggies have 5 minutes remaining, drain and cut haloumi into 1cm-thick slices. • 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. • In the last minute of cook time, add the honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• Divide roast veggie salad between bowls. • Top with haloumi, chicken and flaked almonds. • Drizzle over garlic aioli to serve. Enjoy!