Spiced Chicken, Haloumi & Roast Pumpkin Toss
with Dill-Parsley Mayo & Crispy Shallots
- Eggs
- Soy
- Milk
Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy Aussie 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 crispy shallots for an outstanding pairing of flavours – without the sweat and tears.
Ingredients
1
onion
1 packet
peeled pumpkin pieces
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
cucumber
1 bag
baby spinach leaves
1 packet
Crispy Shallots
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 sachet
Aussie Spice Blend
1 packet
Chicken Drumstick Fillet
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut red onion into quarters. • Place onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• When veggies have 10 minutes cook time remaining, cut haloumi into 1cm slices. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate lined with a paper towel. • Return the frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook boneless chicken drumsticks and Aussie spice blend, turning occasionally, until browned and cooked through, 10-14 minutes.
• Meanwhile, thinly slice cucumber. • In a large bowl combine baby spinach leaves, cucumber and roasted veggies.
• Slice spiced chicken. Divide roast pumpkin toss and haloumi between plates and top with chicken. • Drizzle over dill & parsley mayonnaise. Garnish with crispy shallots to serve.
