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Garlicky Roast Pumpkin, Haloumi & Roast Veggie Pearl Couscous
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Garlicky Roast Pumpkin, Haloumi & Roast Veggie Pearl Couscous

Garlicky Roast Pumpkin, Haloumi & Roast Veggie Pearl Couscous

with Pesto & Almonds

Allergens:
Almond
Gluten
Wheat
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

garlic & herb seasoning

1

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

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

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Nutritional Values

Energy (kJ)4067 kJ
Calories0 kcal
Fat51.4 g
of which saturates17.2 g
Carbohydrate87.6 g
of which sugars29.3 g
Dietary Fibre0 g
Protein38.6 g
Cholesterol0 mg
Sodium2401 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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 ~~~~~~~~~~

2

• 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.

3

• 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.

4

• 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.

5

• When the couscous is ready, add roasted tomatoes, carrot and baby spinach leaves to the pan. • Stir to combine and season to taste.

6

• 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.