Herby Halloumi, Chicken & Roast Veggie Salad
with Garlic Aioli & Flaked Almonds
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful Mediterranean halloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and toasted almonds to finish it off.
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
Ingredients
2
Potato
1
Cauliflower
1
Halloumi
(Contains Milk; )
1
Carrot
1
Red Onion
1
Chicken Breast
1
classic roast seasoning
1
Flaked Almonds
(Contains Almond; )
1
baby leaves
1
Garlic Aioli
(Contains Egg, Soy; )
1
Thyme
Not included in your delivery
olive oil
honey
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut carrot into thick rounds. 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 carrot into thick rounds. Slice onion (see ingredients) into wedges. Pick thyme leaves (see ingredients). • Cut chicken breast into 2cm chunks.
• Divide potato, cauliflower, carrot, 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-glazed halloumi and chicken. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!