Greek Garlic Chicken & Haloumi Mezze Platter
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Greek Garlic Chicken & Haloumi Mezze Platter

Greek Garlic Chicken & Haloumi Mezze Platter

with Roast Veg, Dips & Flatbread | Serves 4

Impress your guests, family and friends with this delectable, Mediterranean-inspired spread of flavours. You'll be spoilt for choice with a selection of creamy hummus, rich fetta yoghurt and roasted zucchini - perfect to pile into a golden flatbread with honey haloumi and succulent chicken pieces.

Allergens:
Milk
Sesame
Gluten
Wheat

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

2

Zucchini

1 packet

Haloumi

2 clove

Garlic

1

cucumber

4

baby capsicum

1 packet

Kalamata Olives

1 packet

Parsley

1

Lemon

1 sachet

Garlic & Herb Seasoning

1 sachet

Dried Oregano

1 packet

Chicken Tenderloins

1 packet

Greek-Style Yoghurt

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Hummus

(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 sachet

everything garnish

4

flatbread

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

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)4781 kJ
Fat60.3 g
of which saturates23 g
Carbohydrate62.2 g
of which sugars19.6 g
Dietary Fibre12.5 g
Protein77.9 g
Sodium3265 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Slice zucchini into rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt, and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, to a medium bowl, add haloumi and cover with water to soak. • Finely chop garlic. Thinly slice cucumber into sticks. Quarter baby capsicums lengthways. • Roughly chop half of the kalamata olives and the parsley (reserve the remaining for garnish). Zest lemon to get a pinch then slice into wedges. • In a medium bowl, combine garlic & herb seasoning, dried oregano, a pinch of pepper and a good drizzle of olive oil. Add chicken tenderloins and toss to coat. Set aside.

3
3

• In a small bowl, combine chopped kalamata olives, chopped parsley, lemon zest, a squeeze of lemon juice and a good drizzle of olive oil. Season with pepper and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and fetta cubes and mash to combine. Season with pepper and set aside. • Place hummus into a serving bowl, then top with everything garnish (see ingredients) and a drizzle of olive oil.

4
4

• Return large frying pan over medium-high heat and add a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add a good squeeze of lemon juice, then transfer to a plate and cover to keep warm. • While the chicken is cooking, place flatbread on a second lined oven tray. Drizzle each with olive oil then bake until warmed through, 4-7 minutes.

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

5
5

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wipe out the frying pan then return to mediumhigh heat with a drizle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Remove pan heat then add the honey, turning to coat.

6
6

• Place roasted zucchini on a serving plate and spoon over kalamata olive mixture. • Arrange Greek garlic chicken, honey-glazed haloumi, zucchini, hummus, fetta yoghurt dip, veggie sticks, flatbreads and the remaining olives on a large platter. • Tear over the remaining parsley to garnish and serve with any remaining lemon wedges. Enjoy!