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 réisistance'.

Allergens:
Milk
•Sulphites
•Almond
•Egg

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

Haloumi

(Contains Milk;)

1

Carrot

1

Zucchini

1

Beetroot

1

Chicken Tenderloins

1

Brown Onion

1

Chermoula Spice Blend

(Contains Sulphites;)

1

Mixed Salad Leaves

1

Flaked Almonds

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

1

Garlic Aioli

(Contains Egg;)

1

Sweet Potato

Not included in your delivery

olive oil

honey

white wine vinegar

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Nutritional Values

Energy (kJ)2756 kJ
Calories659 kcal
Fat42 g
of which saturates16 g
Carbohydrate38.9 g
of which sugars28.2 g
Dietary Fibre14.3 g
Protein27.3 g
Sodium1790 mg
The average adult daily energy intake is 8700 kJ

Instructions

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

• 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

• 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 with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. 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

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