Oregano-Sesame Haloumi & Chicken
with Roast Veggie Bulgur & Garlic Yoghurt
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi and chicken get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of super creamy garlic yoghurt!
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.
Ingredients
1
zucchini
1 packet
haloumi
(Contains Milk;)
1 punnet
snacking tomatoes
1 packet
bulgur wheat
(Contains Gluten, Wheat;)
1 sachet
lemon pepper seasoning
1 clove
garlic
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
½ sachet
dried oregano
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
1.25 cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut zucchini into rounds. Cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water. • Place zucchini and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender blistered, 20-25 minutes.
• Meanwhile, heat a large saucepan over medium-high heat. Add bulgur wheat, the water and lemon pepper seasoning, stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.
TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!
• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • In a small bowl, combine the honey, sesame seeds, a splash of hot water and dried oregano (see ingredients). • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• When bulgur has 5 minutes remaining, drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken and haloumi, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Add honey glaze, turning to coat until fragrant, 1-2 minutes.
• Meanwhile, to the pan with bulgur, add roasted veggies, baby spinach leaves and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie bulgur between bowls. Top with oregano-sesame haloumi and chicken. • Spoon over garlic yoghurt to serve. Enjoy!