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All-American Roast Pumpkin, Haloumi & Chimichurri
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All-American Roast Pumpkin, Haloumi & Chimichurri

All-American Roast Pumpkin, Haloumi & Chimichurri

with Corn Rice, Plant-Based 'Aioli' & Almonds

Roasted with a healthy sprinkle of our all-American spice blend, tonight's hearty pumpkin boasts the perfect balance of sweet and savoury flavours. Juicy bursts of charred sweetcorn make a welcome addition to the fragrant and fluffy rice, while the herby chimichurri and parsley really makes the dish sing.

Easy Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount

1 bag

Peeled & Chopped Pumpkin

1 packet


(Contains Milk;)

1 tin


1 packet

garlic paste

1 packet

basmati rice

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

plant-based aioli

1 packet

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag


1 sachet

All-American spice blend

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup



Nutritional Values

Energy (kJ)4466 kJ
Fat64.8 g
of which saturates19.2 g
Carbohydrate87.8 g
of which sugars19.4 g
Protein31.4 g
Sodium2321 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan



• Preheat oven to 240°C/220°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. • Cut haloumi into bite-sized chunks. To a medium bowl, add haloumi and cover with water to soak.


• Meanwhile, drain sweetcorn. Drain haloumi and pat dry. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a plate. Cook corn kernels until lightly browned, 4-5 minutes. • Add the plant-based butter and garlic paste and cook until fragrant, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.


• To saucepan, add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the pan. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • When rice is ready, stir through baby spinach leaves until wilted.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Divide corn rice between bowls. Top with All-American roast pumpkin and haloumi. • Top pumpkin with a dollop of plant-based aioli and a drizzle of chimichurri sauce. Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!