Sambal Chicken, Halloumi & Roast Veggie Toss
with Lemon Mayo & Mint
- Milk
This dish comes with a big juicy warning - it’s too delicious to refuse! Be lured to the table when you get a good wiff of the juicy chicken, marinated in our mild sambal seasoning. Combined with roasted root veggies and a zesty mayo, this dish will have you running back for seconds in no time. We’ve replaced the lime in this recipe with lemon due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Mild North Indian Spice Blend
2
Kumara
320 g
Chicken Thigh
1 packet
Mint
1 sachet
mild sambal seasoning
1
Carrot
1
Beetroot
1
Lemon
1 packet
Halloumi
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara and carrot into bite-sized chunks. Cut beeroot into 1cm chunks. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Zest lime to get a pinch and slice into wedges. In a small bowl, combine mayonnaise and lime zest. Season with salt and pepper. Set aside. • In a medium bowl, combine chicken thigh, Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with the honey. Bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• When roast veggies are done, add a generous squeeze of lime juice to the tray. Gently toss to combine. Season to taste. • Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between plates. Top with chicken and halloumi. • Spoon over lime mayo. Garnish with toasted almonds and tear over mint. Serve with any remaining lime wedges. Enjoy!
