Honey-Thyme Haloumi, 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 haloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and toasted almonds to finish it off.
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 portion
cauliflower
1 packet
haloumi/grill cheese
(Contains Milk; )
1
carrot
½
Onion
½ packet
thyme
1 sachet
Aussie Spice Blend
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
baby leaves
1 packet
Garlic Aioli
(Contains Egg, Soy; )
1 packet
chicken breast
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• 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. Cut Mediterranean haloumi into 1cm-thick slices.
• 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, 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 pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat haloumidry with paper towel and cook until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey and butter, turning haloumi 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 haloumi and chicken. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!