Baja-Style Blackened Halloumi

Name: Baja-Style Blackened Halloumi with Garlic Rice & Smokey Slaw
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 apple; 1 packet Smokey Aioli; 1 packet Jasmine rice; 1 Celery; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 sachet All-American Spice Blend; 1 packet Halloumi; Spring Onion; olive oil; butter (for the rice); water; butter (for the glaze)

with Garlic Rice & Smokey Slaw

Get up to $175 off

There’s a hint of smokiness in the air and it’s coming from these halloumi! The All-American spice works magic when cooked onto this fresh seafood and served on top of a bed of rice. Not to mention, the smokey aioli tossed through the slaw. It’s a firestorm of flavour tonight!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Eggs

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

apple

1 packet

Smokey Aioli

1 packet

Jasmine rice

Celery

Garlic

1 packet

Shredded Cabbage Mix

1 sachet

All-American Spice Blend

1 packet

Halloumi

Spring Onion

Not included in your delivery

olive oil

butter (for the rice)

water

butter (for the glaze)

Nutrition Values

Calories607 kcal

Energy (kJ)2540 kJ

Fat38.3 g

of which saturates18.9 g

Carbohydrate37 g

of which sugars12.7 g

Dietary Fibre4.5 g

Protein27.1 g

Sodium1580 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice apple and celery.

• In a medium bowl, combine Jerk spice blend (see ingredients) and a drizzle of olive oil. • Add halloumi and toss to coat.

• When the rice has 5 minutes remaining, heat a large frying pan over high heat with the remaining butter and a drizzle of olive oil. • When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • In the last minute, add remaining garlic and cook until fragrant. Remove from heat.