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
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
2
Burger Bun
(Contains: Wheat, Gluten, Eggs, Milk, Soy; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut. )
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy, Mustard; )
320 g
Chicken Breast
1 packet
Beetroot Relish
1 packet
Halloumi
(Contains: Milk; )
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy. )
1
Carrot
1 packet
Shredded Cabbage Mix
1 sachet
Kiwi Spice Blend
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, sprinkle over half the Kiwi spice blend and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• While the wedges are baking, grate carrot. Slice haloumi in half crossways to get 1 thin steak per person. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the haloumi slices first in the flour mixture, followed by the egg and finally the sesame breadcrumbs. Transfer to a plate.
• When the wedges have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side. Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bow,l combine shredded cabbage, carrot, a drizzle of olive oil and vinegar. Season to taste.
• Spread burger buns with a layer of dill & parsley mayonnaise. Top with the chicken, crumbed haloumi, beetroot relish and some slaw. • Serve with spiced wedges, any remaining slaw and dill-parsley mayo. Enjoy!