Cheesy Capsicum Hasselback Halloumi

Name: Cheesy Capsicum Hasselback Halloumi with Potato Wedges & Cucumber Salad
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; balsamic vinegar; 2 Potato; 1 Halloumi; 1 Chargrilled Capsicum Relish; 1 Shredded Cheddar Cheese; 1 Cucumber; 1 Mixed Salad Leaves

with Potato Wedges & Cucumber Salad

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Get ready for a bite of cheesy perfection! Juicy, golden halloumi topped with smokey capsicum relish and ooey gooey melted cheese. Nestled alongside crisp potato wedges and a crunchy cucumber salad, this one-pan wonder is packed with bold flavours and minimal fuss.

Tags:

Veggie

Allergens:

Milk

•Schwefeldioxide und Sulfite

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Halloumi

Chargrilled Capsicum Relish

Shredded Cheddar Cheese

Cucumber

Mixed Salad Leaves

Not included in your delivery

olive oil

balsamic vinegar

Nutrition Values

Energy (kJ)2816 kJ

Calories673 kcal

Fat41.9 g

of which saturates25.2 g

Carbohydrate39.4 g

of which sugars31.2 g

Dietary Fibre7.8 g

Protein34.3 g

Sodium1647 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, place halloumi and cover with water to soak.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. Season generously with salt and pepper. • Place chicken on a second lined oven tray and top with chargrilled capsicum relish. Sprinkle over shredded Cheddar cheese. • Roast until cooked through, 12-16 minutes.

TIP: Chicken is cooked through when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. Season generously with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi and chargrilled capsicum relish, until halloumi is golden brown, 1-2 minutes each side. • In the last minute of cook time, sprinkle Cheddar cheese over halloumi. Cover with a lid or foil so the cheese melts. Transfer halloumi to a paper towel-lined plate.

• When the chicken has 5 minutes remaining, slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber, a drizzle of balsamic vinegar and olive oil. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber, a drizzle of balsamic vinegar and olive oil. Season to taste.

• Divide cheesy capsicum chicken, potato wedges and cucumber salad between plates. Enjoy!

• If you've added a fancify bundle, thinly slice spring onion and roughly chop roast almonds. Sprinkle over spring onion and almonds. Serve with Italian truffle mayonnaise. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide cheesy capsicum halloumi, potato wedges and cucumber salad between plates. Enjoy!

• If you've added a fancify bundle, thinly slice spring onion and roughly chop roast almonds. Sprinkle over spring onion and almonds. Serve with Italian truffle mayonnaise.