Chipotle-Glazed BBQ Halloumi

Name: Chipotle-Glazed BBQ Halloumi with Garlic Cauli-Broccoli Rice & Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 tin Sweetcorn; 1 packet Cauliflower Rice; 1 Cucumber; 1 packet baby leaves; 1 sachet BBQ Seasoning; 1 packet Halloumi; 1 packet Mild Chipotle Sauce

with Garlic Cauli-Broccoli Rice & Charred Corn Salsa

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

1 packet

Cauliflower Rice

Cucumber

1 packet

baby leaves

1 sachet

BBQ Seasoning

1 packet

Halloumi

(Contains: Milk; )

1 packet

Mild Chipotle Sauce

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

Nutrition Values

Calories559 kcal

Energy (kJ)2340 kJ

Fat39.4 g

of which saturates18.8 g

Carbohydrate19.9 g

of which sugars11.1 g

Dietary Fibre6.6 g

Protein26.3 g

Sodium1780 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

• Finely chop garlic. Roughly chop cucumber and baby spinach leaves. Drain sweetcorn. Cut halloumi into 1cm slices. • In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add halloumi and turn to coat.

• Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice mix until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring, until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• SPICY! This is a mild sauce, but use less if you're sensitive to heat. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add mild chipotle sauce (see ingredients) and a splash of water, turning halloumi to coat. • Transfer halloumi and remaining sauce to a plate, cover and rest for 5 minutes.

• Add cucumber, baby spinach, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine. • Divide garlic cauliflower rice between bowls. Top with charred corn salsa and chipotle-glazed BBQ halloumi. Spoon over any remaining sauce from the pan. • Serve with mayonnaise. Enjoy