Pan-fried Golden Halloumi with Irish Chicken
with roast veg and harissa aioliCalories
:
1016 kcalProtein
:
61.1g proteinTotal
:
50 minutesDifficulty
:
MediumSpicy
Allergens:
- Milk
- Egg
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Courgette
200 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Harissa Paste
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4251 kJ
Energy (kcal)1016 kcal
Fat49.8 g
of which saturates21 g
Carbohydrate82.9 g
of which sugars17 g
Dietary Fiber12.9 g
Protein61.1 g
Salt5.1 g
Potassium1694.5 mg
Calcium67.5 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (no need to peel).
- Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
- Trim the courgette then halve lengthways. Slice widthways into 2cm thick half-moons.
- Halve and peel the onion. Chop into thick wedges.
2
- Pop the potatoes onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper.
- Toss to coat then spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Pop the chicken, pepper, courgette and onion onto another lined baking tray.
- Toss with salt, pepper, garlic, harissa spice mix and a drizzle of oil. Spread out in a single layer.
- When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
- Baked until cooked, 15-18 mins. Turn halfway through. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
4
- While everything roasts, drain the halloumi then cut into 1cm slices (2-3 per person).
- Place into a bowl of cold water and leave to soak.
- Pop the aioli and harissa paste into a separate bowl and mix together.
5
- When 5 mins of roasting time remain, remove the cheese slices from the water.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, fry the cheese until golden, 2-3 mins on each side.
6
- When everything is ready, share the roast potatoes, chicken and veg between plates.
- Arrange the golden halloumi slices on top.
- Add the harissa aioli on the side for dipping.
