Foolproof Apricot Halloumi

Name: Foolproof Apricot Halloumi with Roasted Cauliflower & Celery Slaw
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Apricot Sauce; 1 packet Mayonnaise; 1 packet Halloumi; 1 Celery; 1 sachet Mumbai Spice Blend; 2 Cauliflower; 1 packet Shredded Cabbage Mix

with Roasted Cauliflower & Celery Slaw

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Mumbai-spiced halloumi pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture and you’re on to a winner!

Tags:

Veggie

•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

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Apricot Sauce

1 packet

Mayonnaise

1 packet

Halloumi

Celery

1 sachet

Mumbai Spice Blend

Cauliflower

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories531 kcal

Energy (kJ)2220 kJ

Fat37.2 g

of which saturates18.5 g

Carbohydrate18.2 g

of which sugars14.7 g

Dietary Fibre4.1 g

Protein28.4 g

Sodium1240 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

•Baking Dish

Cooking Steps

• Cut haloumi into 1cm slices. In a medium bowl, combine haloumi, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove from heat, then add apricot sauce, turning to coat. TIP: The spice blend will char slightly, this adds flavour to the dish!

• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

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

• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.

• Divide apricot chicken drumsticks, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce from baking dish. • Serve with mayonnaise. Enjoy!