Curried Haloumi, Chicken & Carrot Noodle Salad
with Garlic-Parsley Yoghurt & Peanuts
If you’re in the mood for a hearty curry but want a lighter option, how about scooting over here and trying out a curried-spiced haloumi. You get all those bright spices and a chicken and carrot noodle salad dressed in yoghurt helps to add that light touch you’re looking for.
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
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
½
lemon
1 sachet
curry powder
1 packet
chicken breast
1 packet
apricot sauce
1 packet
carrot noodles
1 packet
crushed peanuts
(Contains peanuts; )
1 bag
parsley
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Greek-style yoghurt
(Contains Milk; )
1 bag
Asian slaw mix
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby spinach leaves. Roughly chop parsley. Zest lemon to get a good pinch and cut in half. • Cut haloumi into 1cm-thick slices. Cut chicken breast into 2cm chunks. • In a medium bowl, combine curry powder, a pinch of salt and pepper and a drizzle of olive oil. Add haloumi and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • To the bowl with garlic oil, add apricot sauce, lemon zest and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the bowl of dressing. Toss to coat and set aside.
• Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and parsley, then stir to combine. Season to taste and set aside. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, add the honey and gently turn to coat.
• Meanwhile, add Asian slaw mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with curried haloumi and chicken. • Drizzle over garlic-herb yoghurt and garnish with crushed peanuts to serve. Enjoy!
