Falafel, Haloumi & Charred Corn Salsa Toss
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Falafel, Haloumi & Charred Corn Salsa Toss

Falafel, Haloumi & Charred Corn Salsa Toss

with Garlic Rice, Chimichurri & Plant-Based Aioli

Enjoy our delicious spinach falafel with a rich depth of flavour. Toss them with a perfectly sweet medley, which gets a bright and herby hit of flavour from our chimichurri. Serve over fluffy garlic-infused rice and don't forget to drizzle it all with our plant-based aioli for creaminess

Tags:
Veggie
Allergens:
Sulphites
Milk

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 tin

sweetcorn

1 packet

spinach falafel

(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )

1

tomato

1 packet

baby spinach leaves

1 packet

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

plant-based aioli

1 packet

haloumi

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water

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Nutritional Values

Energy (kJ)4924 kJ
Calories1177 kcal
Fat69 g
of which saturates20.7 g
Carbohydrate94.1 g
of which sugars10.7 g
Protein38.2 g
Sodium2454 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!).

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• Return frying pan to medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Meanwhile, drain haloumi and pat dry. • Return frying pan, to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

4
4

• While the falafels are cooking, roughly chop tomato and baby spinach leaves.

5
5

• To the bowl with charred corn, add tomato, spinach, cooked falafel, chimichurri sauce and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine plant-based aioli and a splash of water.

6
6

• Divide garlic rice between bowls. Top with haloumi slices, falafel and charred corn salsa toss. • Drizzle with plant-based aioli to serve. Enjoy!