Apricot-Glazed Halloumi, Chicken & Mumbai Veggie Toss
with Cucumber Raita & Almonds
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful halloumi coated in apricot sauce meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing to finish it off.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
Onion
1 portion
cauliflower
1 sachet
Mumbai Spice Blend
1 packet
flaked almonds
(Contains Almond; )
1
cucumber
2 clove
garlic
1 packet
Halloumi
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
curry powder
1 packet
Apricot Sauce
1 packet
baby leaves
1 packet
chicken thigh
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 2-3 minutes of cook time, add flaked almonds to one side of the tray and roast until golden.
TIP: If your oven tray is crowded, divide between two trays.
• Finely chop cucumber and garlic. Cut halloumi into 1cm chunks. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and cucumber, stir to combine. Season to taste and set aside.
• In a medium bowl, combine halloumi, curry powder (see ingredients) and a drizzle of olive oil. • When veggies have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Remove pan from heat, then add apricot sauce, tossing halloumi to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine roasted veggies, baby spinach leaves and a drizzle of white wine vinegar and olive oil.
• Divide Mumbai veggie toss between bowls. Top with apricot-glazed halloumi and chicken. • Spoon over any remaining glaze from the pan. Sprinkle with toasted almonds and serve with cucumber raita. Enjoy!