Garlicky Greek Chicken & Halloumi Mezze Platter
with Roasted Courgette, Dips & Flatbreads | Serves 2
Dive into Mediterranean magic with this protein-packed mezze platter, bursting with delicious garlicky chicken, veggies and honey-glazed halloumi cheese! Perfect for sharing (or not), this dish turns any meal into a festive feast.
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
Courgette
1 packet
Halloumi
(Contains Milk; )
1
Cucumber
1
Carrot
1 bag
Parsley
1
Lemon
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
pinch
chilli flakes
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 sachet
dried oregano
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Slice courgette into rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Cut halloumi into 1cm slices. Slice cucumber and carrot into sticks. Finely chop parsley. Zest lemon and slice into wedges. • In a small serving bowl, combine garlic dip and Greek-style yoghurt. Season with salt and pepper. • In a second small serving bowl, combine parsley, a pinch of chilli flakes (if using), lemon zest, a squeeze of lemon juice and a generous drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add honey and turn to coat. Transfer to a plate.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning, dried oregano and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Place flatbreads on a second lined oven tray. Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.
• Slice chicken. Transfer chargrilled capsicum relish to a serving bowl. • Take everything to the table. Drizzle parsley mixture over courgette. Serve with remaining lemon wedges. Enjoy!