Sweet Chilli Haloumi, Chicken & Bombay Potatoes
with Cucumber Salad & Garlic Aioli
Dive into this bowl of salty, squeaky haloumi slathered in sweet chilli and perfectly paired with golden, spiced potatoes. Plus, fresh cucumber scattered throughout the salad really makes this dish shine for an unexpected flavour sensation!
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
2
Potato
1
Mumbai Spice Blend
1
Brown Mustard Seeds
(Contains Wheat, Gluten;)
1
Carrot
1
Haloumi
(Contains Milk;)
1
Chicken Breast
1
Mixed Salad Leaves
1
Crushed Peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Garlic Aioli
(Contains Egg;)
1
Cucumber
1
Sweet Chilli Sauce
Not included in your delivery
olive oil
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and Mumbai spice blend on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds. Grate carrot (see ingredients). • Cut haloumi into 1cm slices. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice cucumber. • Grate carrot (see ingredients). • Cut haloumi into 1cm slices. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning haloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a bowl. • Add haloumi to pan and cook until golden brown, 1-2 minutes each side. • Remove pan from heat, return cooked chicken, then add sweet chilli sauce, turning haloumi and chicken to coat.
• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Divide sweet chilli-glazed haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Slice chicken if preferred. • Divide sweet chilli-glazed chicken, haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!