Smokey Haloumi, Chicken & Roast Pumpkin Toss

Name: Smokey Haloumi, Chicken & Roast Pumpkin Toss with Herbed Mayo & Spring Onions
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ Onion; 1 white turnip; 1 packet peeled pumpkin pieces; 1 packet Diced Chicken; 1 sachet Kiwi Spice Blend; 1 packet Baby Leaves; 1 packet Dill & Parsley Mayonnaise; 1 packet haloumi/grill cheese; 1 spring onion

with Herbed Mayo & Spring Onions

Get up to $175 off

Who doesn’t like a bit of spice on their chicken? This one gets a generous coating of our punchy Kiwi spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of spring onion for an outstanding pairing of flavours – without the sweat and tears.

We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Eggs

•Soy

•Milk

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Onion

white turnip

1 packet

peeled pumpkin pieces

1 packet

Diced Chicken

1 sachet

Kiwi Spice Blend

1 packet

Baby Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

haloumi/grill cheese

(Contains: Milk; )

spring onion

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3422 kJ

Fat48.2 g

of which saturates20.8 g

Carbohydrate32.4 g

of which sugars15.1 g

Dietary Fibre6.2 g

Protein62.1 g

Sodium1630 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 Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut white turnip into bite-sized chunks. • Place onion and turnip on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and Kiwi spice blend, turning occasionally, until browned and cooked through, 5-6 minutes.

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

• Meanwhile, cut haloumi into 1cm slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • To the tray of roast veggies, add baby leaves and toss to combine.

TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.

• Divide roast pumpkin toss between plates. Top with spiced chicken and haloumi. • Dollop over dill & parsley mayonnaise. Sprinkle with spring onion to serve. Enjoy!