Sticky Halloumi, Chicken & Spiced Potatoes

Name: Sticky Halloumi, Chicken & Spiced Potatoes with Garden Salad & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 2 packet Mixed Salad Leaves; 1 packet Apricot Sauce; 1 sachet Brown Mustard Seeds; 320 g Chicken Breast; 1 packet Halloumi; 1 sachet Mumbai Spice Blend; 2 packet Potato; 1 Carrot; 1 packet Garlic Aioli; 1 packet Crushed Peanuts; 1 Tomato; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Garden Salad & Crushed Peanuts

Get up to $175 off

Apricot sauce is a crowd favourite and we want to put it on everything! Halloumi is up next and once again, this sauce has outdone itself. The salty halloumi gets a little sweeter, and with a side of golden, Mumbai-spiced potatoes, what more could you ask for?

Tags:

Chef's Choice

Allergens:

Milk

•Eggs

•Soy

•Peanuts

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

2 packet

Mixed Salad Leaves

1 packet

Apricot Sauce

1 sachet

Brown Mustard Seeds

320 g

Chicken Breast

1 packet

Halloumi

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

2 packet

Potato

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Calories817 kcal

Energy (kJ)3420 kJ

Fat49.6 g

of which saturates21 g

Carbohydrate27.6 g

of which sugars13.8 g

Dietary Fibre5.4 g

Protein65.2 g

Cholesterol0 mg

Sodium1360 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly.
• Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. Grate carrot (see ingredients).
• Cut halloumi into 1cm slices.

• When the potato has 15 minutes remaining, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil,
• Cook halloumi, until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add apricot sauce, turning halloumi to coat.
TIP: The chicken is cooked when it is no longer pink inside.

• In a large bowl, combine mixed salad leaves, tomato, carrot and a drizzle
of white wine vinegar and olive oil. Season.
• Divide chicken, apricot-glazed halloumi, spiced potatoes and garden salad
between plates.
• Garnish with crushed peanuts and serve with garlic aioli. Enjoy!