Honey Haloumi & Chicken Fattoush Salad
with Pickled Onion & Golden Dressing
This salad sensation will take you on a culinary adventure straight to the heart of the Middle East! Crunchy veggies, crispy tortilla chips and golden haloumi and chicken kissed by a drizzle of sticky honey all come together for a fresh and flavourful meal.
The quantities provided above are averages only.
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
(Contains Milk;)
½
lemon
1
cucumber
1
tomato
½
red onion
2 clove
garlic
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mixed salad leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
chicken breast
Not included in your delivery
olive oil
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak • Slice lemon into wedges. Thinly slice cucumber into half-moons. Roughly chop tomato. Thinly slice red onion (see ingredients). Finely chop garlic. Roughly chop mini flourtortillas (see ingredients). • In a small microwave-safe bowl, combine onion, a generous squeeze of lemon juice and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.
• In a small bowl, combine garlic, a good drizzle of olive oil and a pinch of salt and pepper. • Spread mini flourtortillas evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-10 minutes.
TIP: If your tray is crowded, toss the tortilla chips halfway through baking.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from the heat, then add the honey and a splash of water, turning to coat. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Return frying pan with a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• In a large bowl, combine a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. • Add mixed salad leaves, tomato, cucumber, tortilla chips, and pickled onion. Toss to combine and season to taste. • Slice chicken. • Divide fattoush salad between bowls. Top with honey-glazed haloumi and chicken. • Drizzle over golden goddess dressing, serve with remaining lemon wedges. Enjoy!