HelloHero: Coconut Halloumi & Garlic Rice

Name: HelloHero: Coconut Halloumi & Garlic Rice with Parsley Yoghurt & Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 garlic; 20 g butter; 1.25 cup water; 1 packet jasmine rice; 1 packet Parsley; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 cucumber; drizzle white wine vinegar; 1 packet Halloumi; 1 sachet Mild North Indian Spice Blend; 1 sachet Mumbai Spice Blend; 1 packet coconut milk

with Parsley Yoghurt & Cucumber Salad

Get up to $175 off

We're bringing three flavour powerhouses to your place tonight – Mumbai-style spices, fresh herbs and aromatic garlic. These ingredients just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself!

Tags:

Veggie

•Bestseller

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

garlic

1 packet

jasmine rice

1 packet

Parsley

1 packet

Greek-Style Yoghurt

1 packet

Baby Leaves

cucumber

1 packet

Halloumi

1 sachet

Mild North Indian Spice Blend

1 sachet

Mumbai Spice Blend

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3494 kJ

Calories835 kcal

Fat58.5 g

of which saturates40.9 g

Carbohydrate73 g

of which sugars8.5 g

Dietary Fibre5.6 g

Protein34.2 g

Sodium1446 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

•Medium Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium high heat. Cook garlic until fragrant, 1 minute. • Add the water and a pinch of salt. Bring to the boil, then add jasmine rice. Stir, then reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • In a medium bowl, place haloumi and cover with water to soak.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop parsley. • In a small bowl, combine Greek-style yoghurt and half the parsley. Season with salt and pepper and mix well. Set aside.

• Roughly chop baby leaves and cucumber. • In a medium bowl, combine cucumber, baby leaves and a drizzle of vinegar and olive oil. Season to taste and stir to combine. Set aside.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a second medium bowl, combine haloumi, mild North Indian 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. Transfer to a bowl.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until thickened slightly, 1-2 minutes. • Return the haloumi (plus any resting juices) to the pan and stir to coat. Season to taste.

• Divide garlic rice and Indian coconut haloumi between bowls. • Garnish with remaining parsley. Serve with parsley yoghurt and cucumber salad. Enjoy!