Honey-Thyme Haloumi, Chicken & Roast Pumpkin Toss
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Honey-Thyme Haloumi, Chicken & Roast Pumpkin Toss

Honey-Thyme Haloumi, Chicken & Roast Pumpkin Toss

with Flaked Almonds & Creamy Pesto Dressing

Tossing everything together is a lot of fun and allows for all the flavours to melt into each other. For example, this roasted pumpkin sprinkled in Nan’s special seasoning combines with herby veggies to form the ultimate combo. The salty haloumi balances out the veggies perfectly. An easy win for a weeknight dinner

Tags:
Over 30g protein
Allergens:
Almond
Milk
Soy

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

potato

1

carrot

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 sachet

Nan's Special Seasoning

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

thyme

1 packet

haloumi/grill cheese

(Contains Milk; )

1 packet

baby leaves

1 packet

creamy pesto dressing

(Contains Soy; )

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

honey

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3704 kJ
Fat44.5 g
of which saturates19.3 g
Carbohydrate53.4 g
of which sugars26.5 g
Protein70.4 g
Sodium1786 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 Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt, drizzle with olive oil and toss to coat. • Roast both until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.

2
2

• While pumpkin is roasting, cut haloumi into 1cm slices. Pick thyme leaves. • Cut chicken breast into 2cm chunks.

3
3

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Add the honey and thyme, then cook until sticky, 1 minute. Remove pan from heat.

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

4
4

• When veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil to the tray with chopped veggies. Season and toss to coat. • Divide roasted veggies between bowls. Top with Nan's roasted pumpkin, chicken and haloumi slices. • Dollop over creamy pesto dressing. Sprinkle over almonds to serve. Enjoy!