Herby Halloumi, Chicken & Roast Veggie Salad

Name: Herby Halloumi, Chicken & Roast Veggie Salad with Garlic Aioli & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 320 g Chicken Breast; 1 packet Rosemary; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 packet Halloumi; 1 packet Flaked Almonds; 1 Red Onion; 2 packet Potato; 1 Carrot; 1 packet Garlic Aioli; 1 Cauliflower; 1 tsp honey; 1 drizzle olive oil

with Garlic Aioli & Flaked Almonds

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

Tags:

Naturally Gluten-Free

Allergens:

Milk

•Almond

•Eggs

•Soy

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

320 g

Chicken Breast

1 packet

Rosemary

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 packet

Halloumi

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

Red Onion

2 packet

Potato

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Cauliflower

Not included in your delivery

1 tsp

honey

1 drizzle

olive oil

Nutrition Values

Calories763 kcal

Energy (kJ)3190 kJ

Fat42.3 g

of which saturates19.7 g

Carbohydrate29.9 g

of which sugars15.1 g

Dietary Fibre6.7 g

Protein66.2 g

Sodium1600 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

•Large Non-Stick Pan

•Baking Paper

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 rosemary 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 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 rosemary, 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-glazed halloumi and chicken. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!