Honey Sesame Chicken & Haloumi
with Roast Veggie Toss & Walnuts
When you pair tender chicken and squeaky haloumi with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of sesame seeds. Serve over a hearty roast veggie toss and complete the dish with walnuts for some crunch.
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
2
sweet potato
1
carrot
1
beetroot
1
brown onion
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains Milk;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
chicken breast
Not included in your delivery
olive oil
1 tbs
honey
1 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato, carrot and beetroot into bite-sized chunks. • Slice brown onion into thin wedges. • Place sweet potato, carrot and beetroot in a large microwave-safe bowl. Cover with a damp paper towel. Microwave veggies on high, 2 minutes. • Gently stir veggies, return paper towel to bowl and microwave veggies on high for a further 1 minute. • Drain, then place veggies and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Roughly chop walnuts. Cut chicken breast into 2cm chunks. • When the veggies have 5 minutes remaining, drain haloumi. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until starting to brown, 4-5 minutes. • Add haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Gently toss to combine.
• Divide roast veggie toss between bowls. • Top with honey sesame haloumi and chicken. • Sprinkle with walnuts and top with a dollop dill & parsley mayonnaise to serve. Enjoy!