Smokey Fetta Loaded Corn Cob, Haloumi & Mexican Rice

Name: Smokey Fetta Loaded Corn Cob, Haloumi & Mexican Rice with Coriander
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 packet Coriander; 2 Corn; 1 packet Fetta Cubes; 1 packet Haloumi; 1 Leek; 1 sachet Mexican Fiesta Spice Blend; 1 packet Smokey Aioli; 1 sachet Vegetable Stock Pot; 1 packet Tomato Paste; 20 g butter; 1 drizzle olive oil; 1.5 cup water

with Coriander

Up to 180$ + Free Treats / Extras for Life

These loaded corn cobs are quickly becoming HelloFresh royalty. Roasted with Mexican spice, then loaded with smokey aioli and fetta, you’ll have the tastiest accompaniment to a veggie-loaded rice that has its own spicy kick!

Tags:

Spicy

Allergens:

Milk

•Eggs

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Coriander

Corn

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Haloumi

(Contains: Milk;)

Leek

1 sachet

Mexican Fiesta Spice Blend

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Vegetable Stock Pot

1 packet

Tomato Paste

Not included in your delivery

20 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1.5 cup

water

Nutritional Values

Calories1120 kcal

Energy (kJ)4690 kJ

Fat57.5 g

of which saturates26.4 g

Carbohydrate109 g

of which sugars26.9 g

Dietary Fibre20.9 g

Protein41.8 g

Cholesterol0 mg

Sodium2340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. • Cook leek until softened, 4-5 minutes. • Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook, until fragrant, 1 minute.

• Meanwhile, cut corn cobs in half. Place on a lined oven tray. • Drizzle with olive oil, season with salt, a pinch of Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

• To pan with leek, add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • When rice has 5 minutes remaining, drain haloumi and pat dry. Cut 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.

• To pan with rice, stir in chopped spinach, until combined. • Divide Mexican spiced rice between bowls. Top with roasted corn cobs and seared haloumi. Drizzle over smokey aioli. Crumble over fetta cubes. • Tear over coriander. Enjoy!