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
Pumpkin
1
Zucchini
1
Lemon
1
Chopped Potato
1
Crumbed Basa
1
Baby Spinach Leaves
1
Everything Garnish
1
Balsamic Vinaigrette Dressing
1
Dill & Parsley Mayonnaise
olive oil
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and zucchini into bite-sized chunks. Cut lemon into wedges. • Place pumpkin, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• To tray with roast veggies, add baby spinach leaves, everything garnish and balsamic vinaigrette dressing. Toss to combine.
• Divide roast veggie medley and crumbed basa between plates. • Drizzle with dill & parsley mayonnaise and serve with lemon wedges. Enjoy!