Chilli Butter Halloumi, Chicken & Garden Salad

Name: Chilli Butter Halloumi, Chicken & Garden Salad with Tomato, Herby Mayonnaise & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 Tomato; 1 packet Balsamic Glaze; 320 g Chicken Breast; 1 Cucumber; 1 sachet Chilli Flakes; 1 packet Halloumi; 1 packet Flaked Almonds; 1 packet baby spinach & rocket mix; 2 Radish; 15 g butter; 1 drizzle olive oil

with Tomato, Herby Mayonnaise & Flaked Almonds

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Enjoy a burst of fresh flavours with this spectacular salad combo, perfectly golden with a touch of heat! The chilli butter halloumi is salty, buttery and downright delicious. Paired with a crisp salad, creamy herb mayonnaise, and a sprinkle of flaked almonds, it’s a vibrant dish that’s sure to satiate your appetite!

Allergens:

Eggs

•Soy

•Sulphites

•Milk

•Almond

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Tomato

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

320 g

Chicken Breast

Cucumber

1 sachet

Chilli Flakes

1 packet

Halloumi

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

baby spinach & rocket mix

Radish

Not included in your delivery

15 g

butter

(Contains: Milk; )

1 drizzle

olive oil

Nutrition Values

Calories811 kcal

Energy (kJ)3390 kJ

Fat58 g

of which saturates25.2 g

Carbohydrate12 g

of which sugars9.6 g

Dietary Fibre2.6 g

Protein61.5 g

Sodium1170 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

•Large Frying Pan

Cooking Steps

• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic. • Cut flavoured halloumi into 1cm-thick slices. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side. Transfer to a plate. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium and add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Slice chicken. • In a large bowl, combine baby spinach & rocket leaves, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste. • Divide cucumber rocket salad between bowls. Top with chilli butter halloumi and chicken. • Drizzle over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!