Honey Haloumi, Chicken & Chermoula Veggie Toss
with Garlic Aioli & Almonds
We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of Moroccan-spiced veggies and mixed salad leaves. Drizzle with garlic aioli and sprinkle with almonds for the final 'pièce de réistance'.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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;)
1
carrot
1
zucchini
1
sweet potato
1
beetroot
1 packet
chicken tenderloins
1
brown onion
1 sachet
chermoula spice blend
1 packet
mixed salad leaves
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
Garlic Aioli
(Contains Egg;)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut sweet potato and beetroot into small chunks. • Cut brown onion into thick wedges.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Roast until tender, 25-30 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. • When the veggies have 5 minutes remaining, drain and cut haloumi into 1cm-thick slices. • 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. • In the last minute of cook time, add the honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide roast veggie salad between bowls. • Top with haloumi, chicken and flaked almonds. • Drizzle over garlic aioli to serve. Enjoy!