Garlicky Haloumi & Chicken Freekeh Bowl

Name: Garlicky Haloumi & Chicken Freekeh Bowl with Cucumber Salsa & Aioli
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet freekeh; 10 g butter; 1 sachet Chicken-Style Stock Powder; 1 cucumber; ½ tomato; 1 packet Baby Leaves; drizzle white wine vinegar; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 packet garlic aioli; 1 packet haloumi/grill cheese

with Cucumber Salsa & Aioli

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The Mediterranean has some very fresh dishes that leave you feeling relaxed and rejuvenated. We’re taking a page out of their recipe book and creating a freekeh bowl studded with pitted olives, topped with zesty seared chicken and a cooling aioli for that pop of garlic we know and love.

We’ve replaced the white turnip in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Gluten

•Wheat

•Milk

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten, Wheat; )

1 sachet

Chicken-Style Stock Powder

cucumber

tomato

1 packet

Baby Leaves

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

haloumi/grill cheese

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3600 kJ

Fat47.8 g

of which saturates19.5 g

Carbohydrate36.6 g

of which sugars8.7 g

Dietary Fibre8.2 g

Protein69.1 g

Sodium1963 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 Pan

•Lid

•Large Frying Pan

Cooking Steps

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until butter is melted and combined.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice tomato into wedges (see ingredients) and baby leaves. Cut haloumi into 1cm-thick slices. • In a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

• When the freekeh has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side.

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

• To the freekeh, stir through baby leaves and a drizzle of olive oil. Season to taste.

• Slice the chicken. • Divide freekeh between bowls. Top with garlic and herb chicken, haloumi, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!