Chicken, Haloumi & Chermoula Roasted Veg Bowl
with Babaganoush & Yoghurt
Bring this veggie-loaded bowl brimming with colour and texture to your table tonight! Squeaky chicken tenderloins pairs perfectly with a tender, delicately spiced roast veggie toss. Slather your bowl with our rich and smokey babaganoush - the ideal accompaniment to this unforgettable dinner delight!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Haloumi
1
Sweet Potato
1
Carrot
1
Zucchini
1
Beetroot
1 sachet
Chermoula Spice Blend
1 packet
baby spinach leaves
1 packet
babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken tenderloins
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place haloumi in a medium bowl and cover with water to soak.
• Cut sweet potato into bite-sized chunks. • Cut carrot and zucchini into rounds. • Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and a pinch of salt, and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.
TIP: Chicken is cooked through when it is no longer pink inside.
• Once veggies have cooled, add baby spinach leaves and a drizzle of vinegar to the tray. • Gently toss to combine. Season to taste.
• Spread babaganoush on the base of the serving bowls. • Top with chermoula roast veggies and haloumi. • Drizzle over Greek-style yoghurt and sprinkle with flaked almonds to garnish. Enjoy!