Honey Haloumi, Chicken & Crouton Veggie Salad
with Almonds & Dijon Aioli Dressing
A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies and chicken is sure to put you in a good mood... especially when topped with juicy, honey-coated haloumi. Tie the components together with crunchy almonds to serve!
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.
Ingredients
1
red onion
1 bag
Carrot & Zucchini Mix
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
haloumi
(Contains Milk;)
1 packet
chicken breast
1
cucumber
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C. • Cut red onion into wedges. • Add onion and carrot & zucchini mix to a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• While veggies are cooking, cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water to soak. • In a large bowl, combine garlic aioli, Dijon mustard, the balsamic vinegar and olive oil. Season to taste. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.
• Drain haloumi and pat dry. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes. • Meanwhile, slice cucumber.
• Add baby spinach leaves, cucumber, roasted veggies and croutons to the dressing bowl and toss to combine. Season to taste. • Divide the crouton veggie salad between plates and top with the honey haloumi, chicken and flaked almonds to serve. Enjoy!