Chilli Butter Halloumi, Chicken & Garden Salad
with Tomato, Herby Mayonnaise & Flaked Almonds
Enjoy a burst of fresh flavours with this spectacular salad combo, perfectly golden with a touch of heat! The chilli butter halloumi is salty, buttery and downright delicious. Paired with a crisp salad, creamy herb mayonnaise, and a sprinkle of flaked almonds, it’s a vibrant dish that’s sure to satiate your appetite!
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
1
Cucumber
1
Tomato
1
Radish
2 clove
Garlic
1 packet
Halloumi
(Contains Milk; )
1 packet
Chicken Breast
1 packet
Flaked Almonds
(Contains Almond; )
1 pinch
Chilli Flakes
1 packet
spinach & rocket mix
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into half-moons. Cut tomato into wedges. Thinly slice radish. Finely chop garlic. • Cut flavoured halloumi into 1cm-thick slices. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side. Transfer to a plate. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium and add garlic, a pinch of chilli flakes (if using) and the butter. Cook, turning halloumi to coat, until fragrant, 1-2 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Slice chicken. • In a large bowl, combine baby spinach & rocket leaves, cucumber, tomato, radish, balsamic glaze and a drizzle of olive oil. Season to taste. • Divide cucumber rocket salad between bowls. Top with chilli butter halloumi and chicken. • Drizzle over dill & parsley mayonnaise and garnish with flaked almonds. Enjoy!