Sweet Chilli Halloumi & Corn Veggie Toss

Name: Sweet Chilli Halloumi & Corn Veggie Toss with Asian Mayo & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crispy Shallots; 1 tin Sweetcorn; 1 packet Sweet Chilli Sauce; 1 packet Halloumi; 2 packet Potato; 1 packet Ginger Paste; 1 Carrot; 1 Cauliflower; 1 packet Sweet Soy Seasoning

with Asian Mayo & Crispy Shallots

Get up to $175 off

Tags:

High Protein

Allergens:

Milk

•Wheat

•Gluten

•Soy

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

1 packet

Sweet Chilli Sauce

1 packet

Halloumi

(Contains: Milk; )

2 packet

Potato

1 packet

Ginger Paste

Carrot

Cauliflower

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories623 kcal

Energy (kJ)2610 kJ

Fat39.3 g

of which saturates19.9 g

Carbohydrate38.1 g

of which sugars18.2 g

Dietary Fibre4.8 g

Protein26.5 g

Sodium1680 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. Drain sweetcorn. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes. • In a medium bowl, place halloumi and cover with water to soak. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, combine mayonnaise and the soy sauce in a small bowl. Set aside. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. Drizzle with olive oil and season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. • Add ginger paste and sweet soy seasoning, and cook, turning halloumi until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, turning halloumi to coat. Transfer to a plate to rest.

• When the roast veggies are done, add a drizzle of vinegar to the oven tray and gently toss to combine. • Divide corn veggie toss and sweet chilli halloumi between plates. Drizzle over soy mayo. • Garnish with crispy shallots to serve. Enjoy!