Herby Halloumi, Chicken & Brussels Sprout Toss

Name: Herby Halloumi, Chicken & Brussels Sprout Toss with Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; honey; 2 Potato; 1 Cauliflower; 1 Halloumi; 1 Brussels sprouts; 1 Red Onion; 1 Chicken Breast; 1 Classic Roast Seasoning; 1 Flaked Almonds; 1 baby leaves; 1 Garlic Aioli; 1 Thyme

with Garlic Aioli

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful Mediterranean halloumi and chicken meets roasted vegetables tossed with mild spices, with a dollop of tangy aioli to finish it off.

Allergens:

Milk

•Almond

•Egg

•Soja

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Cauliflower

Halloumi

Brussels sprouts

Red Onion

Chicken Breast

Classic Roast Seasoning

Flaked Almonds

baby leaves

Garlic Aioli

Thyme

Not included in your delivery

olive oil

honey

Nutrition Values

Energy (kJ)3503 kJ

Calories837 kcal

Fat42.2 g

of which saturates19.7 g

Carbohydrate45.3 g

of which sugars18.1 g

Dietary Fibre9.2 g

Protein68.2 g

Sodium1629 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

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut brussel sprouts in halves. Slice onion (see ingredients) into wedges. Pick thyme leaves (see ingredients). ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut brussel sprouts in halves. Slice onion (see ingredients) into wedges. Pick thyme leaves (see ingredients). • Cut chicken breast into 2cm chunks.

• Divide potato, cauliflower, brussel sprouts, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

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

• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat halloumi dry with paper towel and cook until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey, and thyme, turning halloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Return 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 plate. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat halloumi dry with paper towel and cook until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey, and thyme, turning halloumi to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• When the veggies are done, add baby leaves to the tray and gently toss to combine.

• Divide roast veggie salad between plates. Top with honey-thyme halloumi. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide roast veggie salad between plates. Top with honey-thyme halloumi and chicken. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!