Chicken, Haloumi & Fluffy Veggie Freekeh
with Roasted Almonds & Yoghurt
Whip up a chicken, haloumi and freekeh extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the freekeh with some carrot and courgette and it will look and taste like you’ve been cooking for hours.
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
carrot
1
courgette
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
vegetable stock powder
1 packet
Freekeh
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
Parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Instructions
• Grate carrot. Thinly slice courgette into half-moons. • Roughly chop roasted almonds. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, stirring, until softened, 3-4 minutes. Transfer to plate. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to the pan over medium heat. Add the cooked carrot and courgette.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • 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. • Remove pan from heat, then add the honey and turn to coat. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• To the freekeh, add baby leaves, a drizzle of white wine vinegar and olive oil. Season and stir to combine. • Divide veggie freekeh between bowls. Top with haloumi, chicken and sprinkle with roasted almonds. • Tear over parsley. Serve with Greek-style yoghurt. Enjoy!