Nan's Roast Pumpkin, Chicken & Haloumi 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 and chicken to form the ultimate combo. The salty haloumi balances out the veggies perfectly. An easy win for a weeknight dinner.
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
Ingredients
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
1 packet
haloumi/grill cheese
1 packet
baby leaves
1 packet
creamy pesto dressing
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• 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. Roast until tender, 20-25 minutes. • 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 until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.
• While pumpkin is roasting, cut haloumi into slices. • Cut chicken breast into 2cm chunks.
• 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 and cover to keep warm. • 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 through when it's no longer pink inside.
• 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!
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