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
red onion
1
Peeled & Chopped Pumpkin
1
carrot
1
garlic
1
lemon
2
tomato
1
cucumber
1
mint
1
chicken-style stock powder
1
couscous
(Contains Gluten, Wheat;)
1
spinach & rocket mix
1
currants
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1
olive oil
1
butter
1
water
• Preheat the oven to 240°C/220°C fan forced. Cut red onion into wedges. • Place peeled & chopped pumpkin and onion onto a lined oven tray. Drizzle with olive oil and season with a good pinch of salt and pepper. • Roast until tender, 20-25 minutes.
• While the veggies are roasting, grate carrot. Finely chop garlic. • Zest lemon to get a good pinch then cut into wedges. Roughly chop tomato and cucumber. Pick and finely chop mint. • In a medium bowl, add tomato (reserve 2 portions for lunch!), cucumber, a squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine.
• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.
• While the couscous is cooking, to a medium bowl, add chermoula spice blend, a drizzle of olive oil and a generous pinch of salt and pepper. Add pork strips and toss to combine. • Heat a large frying pan over high heat with a drizzle of olive oil. Add pork strips in batches and cook, tossing, until golden and cooked through, 2-3 minutes.
• While the pork is cooking, in a small bowl, combine Greek-style yoghurt, lemon zest and a pinch of salt and pepper. Divide the carrot couscous and salsa between bowls. • Top with the chermoula pork strips, lemon yoghurt, mint and remaining lemon wedges (reserve 2 portions of each of these for lunch!). Sprinkle over flaked almonds to serve. Enjoy!
• When you're ready to pack lunch, to the reserved lemon yoghurt, add a drizzle of olive oil, stir to combine then divide between two reusable containers. • Divide the roast veggies, salad leaves and currants between the two containers. Top with the reserved tomato, chermoula pork strips, mint and lemon wedges. Refrigerate. • At lunch, remove the lemon wedges and toss well to combine. Season to taste with salt and pepper. Sprinkle over roasted almonds and serve with lemon wedges. Enjoy!