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: olive oil; 2 Potato; 1 sachet Mumbai Spice Blend; 1 sachet Brown Mustard Seeds; 1 Cucumber; ½ Carrot; 1 packet Halloumi; 1 packet chicken breast; 1 packet Apricot Sauce; 1 packet Mixed Salad Leaves; drizzle white wine vinegar; 1 packet Crushed Peanuts

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, chicken 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?

Allergens:

Milk

•Jordnødder

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

Potato

1 sachet

Mumbai Spice Blend

1 sachet

Brown Mustard Seeds

Cucumber

Carrot

1 packet

Halloumi

1 packet

chicken breast

1 packet

Apricot Sauce

1 packet

Mixed Salad Leaves

1 packet

Crushed Peanuts

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3900 kJ

Calories932 kcal

Fat49.7 g

of which saturates23.1 g

Carbohydrate53.7 g

of which sugars37.8 g

Dietary Fibre10.3 g

Protein72.8 g

Sodium1808 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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, thinly slice cucumber. 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, cucumber, 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!