Sticky Halloumi, Chicken & Spiced Potatoes
with Garden Salad & Crushed Peanuts- Milk
- Eggs
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Apricot Sauce
1 sachet
Brown Mustard Seeds
320 g
Chicken Breast
1
Cucumber
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
2 packet
Potato
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio, May contain traces of allergens; )
Nutrition Values
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!
