With a slightly sweet and nutty flavour, pumpkin and chicken provides a lovely contrast to our rich and savoury garlic and herb seasoning in this delightful dish. The doughy pearl couscous and bright plant-based basil pesto also up the ante.
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
Garlic & Herb Seasoning
1
Chicken Breast
1
Snacking Tomatoes
1
Pearl Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1
Vegetable Stock Pot
1
Plant-Based Basil Pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1
Brown Onion
1
Walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1
Cauliflower
1
olive oil
1
balsamic vinegar
1
water
• 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!
• Meanwhile, slice red onion into wedges. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, slice red onion into wedges. • Cut chicken breast into 2cm chunks. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. Set aside.
• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a small bowl combine plant-based pesto and plant-based mayonnaise. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a small bowl combine plant-based pesto and plant-based mayonnaise. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • 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.
• When the couscous is ready, add roasted tomatoes, cauliflower, onion and a drizzle of balsamic vinegar to the pan. • Toss to coat and season to taste.
• Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin. Dollop with plant-based mayo. • Drizzle with plant-based basil pesto and sprinkle with chopped walnuts to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin and chicken. Dollop with plant-based mayo. • Drizzle with plant-based basil pesto and sprinkle with chopped walnuts to serve. Enjoy!