Halloumi & Mustard Onion Sauce

Name: Halloumi & Mustard Onion Sauce with Potato Wedges & Nutty Broccoli Salad
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 Potato; 1 Halloumi; 1 Broccoli; 1 Dijon Mustard; 1 Onion Chutney; 2 Mixed Salad Leaves; 1 balsamic glaze; 1 Slivered Almonds

with Potato Wedges & Nutty Broccoli Salad

Get up to $175 off

This sauce is next-level amazing and will surely leave a big impression at dinner time. How can it not dazzle with sweet caramelised onion chutney and Dijon mustard combined on top of halloumi? Our mouths are already watering just thinking about it!

Tags:

Veggie

Allergens:

Milk

•Sulphites

•Almond

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Halloumi

(Contains: Milk; )

Broccoli

Dijon Mustard

Onion Chutney

(Contains: Sulphites; )

Mixed Salad Leaves

balsamic glaze

(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

Slivered Almonds

(Contains: Almond; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3062 kJ

Calories732 kcal

Fat45 g

of which saturates21.4 g

Carbohydrate43.6 g

of which sugars34.9 g

Dietary Fibre12.8 g

Protein39.1 g

Sodium1562 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Place herbed pork sausages on a second lined oven tray and bake for 10 minutes. • Turn sausages and continue baking until browned and cooked through, 10-15 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Cut halloumi into 1cm slices. 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.

• Meanwhile, cut broccoli into small florets. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • To a small microwave-safe bowl, combine Dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, cut broccoli into small florets. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli with the water (for the veggies), tossing, until tender, 8-10 minutes. Season to taste. • To a small microwave-safe bowl, combine Dijon mustard (see ingredients), onion chutney and the water (for the sauce). Microwave in 10 second bursts until heated through.

• Add mixed salad leaves to a large bowl, along with broccoli, almonds and balsamic glaze. Season and toss to combine. • Divide pork sausages, potato wedges and nutty broccoli salad between plates. • Top sausages with sweet mustard onion sauce. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add mixed salad leaves to a large bowl, along with broccoli, almonds and balsamic glaze. Season and toss to combine. • Divide halloumi, potato wedges and nutty broccoli salad between plates. • Top halloumi with sweet mustard onion sauce. Enjoy!