Garlicky Roast Pumpkin, Haloumi & Roast Veggie Pearl Couscous
with Pesto & Almonds
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.
Ingredients
1
garlic & herb seasoning
1
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1
snacking tomatoes
1
pearl couscous
(Contains Gluten, Wheat;)
1
vegetable stock powder
1
baby spinach leaves
1
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1
haloumi
(Contains Milk;)
1
carrot
1
brown onion
1
pumpkin
Not included in your delivery
1
olive oil
1
balsamic vinegar
1
brown sugar
1
water
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin, if you prefer! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, thickly slice carrot into rounds. • Thinly slice brown onion. Set aside. • Roughly chop roasted almonds. Set aside. • Place snacking tomatoes and carrot on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until blistered, 15-20 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you’ve added haloumi, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside.
• While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over mediumhigh heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.
• To the pan with the caramelised onion, add a drizzle of olive oil and the pearl couscous. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: While the couscous is simmering, drain haloumi and pat dry. When the couscous has 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.
• When the couscous is ready, add roasted tomatoes, carrot and baby spinach leaves to the pan. • Stir to combine and season to taste.
• Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin. • Drizzle with plant-based basil pesto and sprinkle with chopped almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Top the couscous with the haloumi.