Honey-Thyme Haloumi, Chicken & Roast Veggie Salad
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Honey-Thyme Haloumi, Chicken & Roast Veggie Salad

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.

Allergens:
Milk
Almond

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)2824 kJ
Calories675 kcal
Fat39.1 g
of which saturates17.9 g
Carbohydrate50.8 g
of which sugars28 g
Dietary Fibre9.9 g
Protein32 g
Sodium1775 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

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

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

4
4

• 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.

5
5

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

6
6

• 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!