Harissa Pumpkin & Babaganoush
with Gourmet Garden Parsley & Fetta- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Almond
Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour, and lasts four weeks once opened. It’s perfect for Mediterranean cuisine including pasta, dressings, soups and chicken. Enjoy this versatile herb cooked through a colourful and aromatic serving of veggie-loaded rice - the ideal bed for tender, delicately spiced pumpkin pieces.
Ingredients
1
pumpkin
1 packet
harissa paste
(May be present: Soy.)
1 packet
Garlic Paste
½ packet
lightly dried parsley
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
basmati rice
(May be present: Soy, Wheat, Gluten.)
1 packet
currants
(May be present: Soy, Wheat, Gluten, Milk.)
1 sachet
vegetable stock powder
1 packet
Snacking Tomatoes
1 packet
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Macadamia, Walnut, Cashew, Almond.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
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 1 cm-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, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add garlic paste, Gourmet Garden lightly dried parsley (see ingredients) and chermoula spice blend and cook, until fragrant, 1-2 minutes. Add basmati rice, currants, the water and vegetable stock powder, stir, and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, halve snacking tomatoes. Roughly chop baby spinach leaves and roasted almonds. • Once rice is done, gently stir in snacking tomatoes, baby spinach and almonds until combined. Season to taste.
• Divide spiced jewelled rice between bowls. Top with harissa pumpkin, babaganoush and Greek-style yoghurt. • Crumble over fetta cubes to serve. Enjoy!
