Quick Tandoori Crumbed Chicken & Haloumi Garden Salad
with Sweet Potato Wedges & Coconut Sweet Chilli Mayo
In this first-of-its-kind concoction, see tandoori paste and Mumbai spice blend crumb chicken tenderloins to perfection and when paired with sweet potato wedges and a garden salad, this one will become a regular on the menu.
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 packet
haloumi
(Contains Milk;)
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1
cucumber
1 packet
tandoori paste
1 packet
chicken tenderloins
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
2
sweet potato
1 punnet
snacking tomatoes
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
½ tsp
honey
1 tsp
plain flour
(Contains Gluten;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, add haloumi and cover with water to soak.
TIP: If your oven tray is crowded, divide wedges between two trays.
• Halve snacking tomatoes. Thinly slice cucumber. • In a medium bowl, combine tandoori paste, the honey, plain flour and a pinch of salt. Add chicken tenderloins and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add chicken to the seasoned panko in batches, pressing to coat. Transfer to a plate. • Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks.
• When the wedges have 10 minutes remaining, in a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate. • Cook chicken, until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate.
TIP: The chicken is cooked when it is no longer pink inside.
• In a medium bowl, combine cucumber, haloumi, snacking tomatoes, salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide tandoori chicken, sweet potato wedges and garden salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!