Harissa Pumpkin & Broccoli-Cauli Rice
with Currants, Babaganoush & Fetta- Eggs
- Milk
- Almond
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Milk
- Walnut
- Soy
- Gluten
- Wheat
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Tonight's broccoli-cauli rice is all the rage, studded with chermoula spices, currants, cherry tomatoes and spinach. Top it all off with harissa-glazed pumpkin, a crumbling of fetta cubes and not one, but two delicious condiments; yoghurt and babaganoush!
Ingredients
1 packet
Babaganoush
(Contains: Eggs, May contain traces of allergens, Almond, Cashew, Macadamia, Milk, Walnut;)
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
(Contains: Soy, May contain traces of allergens;)
1 packet
Currants
(Contains: May contain traces of allergens, Gluten, Milk, Soy, Wheat;)
1 packet
Fetta Cubes
(Contains: Milk;)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Harissa Paste
(Contains: Soy, May contain traces of allergens;)
1
Pumpkin
1 packet
Roasted Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1 packet
Snacking Tomatoes
1 packet
Cauliflower & Broccoli Rice Mix
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1cm-thick wedges.
• Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil
and toss to coat.
• Roast until tender, 20-25 minutes.
• In the last 5 minutes, brush harissa paste over pumpkin and roast until browned.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, halve snacking tomatoes.
• Roughly chop baby spinach leaves and roasted almonds.
• Finely chop garlic.
• When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle
of olive oil over medium-high heat.
• Cook garlic, currants and chermoula spice blend until fragrant, 1 minute.
• Add broccoli & cauliflower rice and cook until softened, 2-4 minutes. Remove
from heat. Stir in snacking tomatoes, spinach and almonds. Season to taste with
salt and pepper.
• Divide broccoli-cauli rice between bowls.
• Top with harissa pumpkin and Greek-style yoghurt.
• Crumble over fetta cubes.
• Serve with babaganoush. Enjoy!
