Rainbow Haloumi & Chicken Bowl
with Chipotle Slaw, Charred Corn & Garlic Aioli
Let’s fill the bowl to the brim with salty golden slices of haloumi, chicken, a sweetcorn salsa and a chipotle sauce slaw with a hit of lime to add a dash of zest and tang. Tonight will be bursting with both colour and flavour
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
carrot
1 tin
sweetcorn
½
lime
1 packet
haloumi/grill cheese
(Contains Milk; )
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
Mild Chipotle Sauce
1 bunch
spring onion
1 packet
chicken breast
1 stalk
celery
1 packet
garlic aioli
(Contains Egg, Soy; )
½ sachet
Creole spice blend
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Drain the sweetcorn. Zest lime and slice into wedges. Thinly slice celery. Cut haloumi into 1cm-thick slices. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a small bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the 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. • In a medium bowl, combine Creole spice blend (see ingredients) and a drizzle of olive oil. Add haloumi and turn to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add the honey and turn to coat.
• Roughly chop baby spinach leaves. • SPICY! The chipotle is a mild sauce, but use less if you're sensitive to heat! In a second medium bowl, combine shredded cabbage mix, celery, carrot, baby spinach, mild chipotle sauce, lime zest, garlic aioli and a squeeze of lime juice. Season to taste.
• Thinly slice spring onion. • Divide chipotle slaw between bowls. Top with Creole haloumi, chicken and charred corn. • Sprinkle with spring onion and serve with remaining lime wedges. Enjoy!