The quantities provided above are averages only.
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.
1 sachet
Aussie Spice Blend
Rocket
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Mustard Mayo
(Contains: Eggs, Mustard; May be present: Milk.)
1 packet
Peeled & Chopped Pumpkin
4
Caramelised Onion & Parsley Beef Sausages
(Contains: Sulphites; May be present: Milk, Soy.)
1
Red Onion
1
Carrot
1
Beetroot
1 packet
Spinach & Rocket Mix
• Preheat oven to 220°C/200°C fan-forced. Chop red onion and carrot into bite-sized chunks. Cut beetroot into thin wedges. • Place prepped veggies and peeled & chopped pumpkin on a lined oven tray (spread out over two trays if your oven tray is crowded). Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. • Toss to coat, then roast until tender, 25-35 minutes.
Little cooks: Help season and toss the veggies! TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
Cook the beef sausages the same as the pork sausages.
• To the roast veggie tray, add spinach & rocket mix and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Divide veggies between plates. Top with pork sausages. • Sprinkle over flaked almonds. Serve with a dollop of mustard mayo. Enjoy!
Little cooks: Add the finishing touch by drizzling over the mayo!