Sweet-Soy & Sticky Chilli Halloumi

Name: Sweet-Soy & Sticky Chilli Halloumi with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Mixed Salad Leaves; 1 Kumara; 1 Tomato; Sweet Chilli Sauce; 1 packet Halloumi; 1 Red Onion; 1 Carrot; 1 packet Sweet Soy Seasoning; Coriander; Courgette; olive oil; rice wine vinegar

with Roast Veggie Salad

Get up to $175 off

Tags:

Dietitian Approved

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Kumara

Tomato

Sweet Chilli Sauce

1 packet

Halloumi

Red Onion

Carrot

1 packet

Sweet Soy Seasoning

Coriander

Courgette

Not included in your delivery

olive oil

rice wine vinegar

Nutrition Values

Calories493 kcal

Energy (kJ)2060 kJ

Fat26.5 g

of which saturates17.8 g

Carbohydrate39 g

of which sugars27.5 g

Dietary Fibre5 g

Protein25.7 g

Sodium1520 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 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop capsicum.

• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut halloumi into 1cm-thick slices. • In a medium bowl, combine sweet soy seasoning (see ingredients) and halloumi, turning to coat.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning halloumi to coat. TIP: The marinade will darken and caramelise, this adds to the flavour!

• When the veggies are done, add capsicum, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.

• Slice sweet-soy and sticky sweet chilli halloumi. • Divide roasted veggie salad between plates. Top with halloumi, spooning over any remaining marinade from the pan. Enjoy!