Harissa Pumpkin & Broccoli-Cauli Rice

Name: Harissa Pumpkin & Broccoli-Cauli Rice with Currants, Babaganoush & Fetta
Total time: 35m
Yield: 2
Ingredients: 1 packet Babaganoush; 1 packet Baby Spinach Leaves; 1 sachet Chermoula Spice Blend; 1 packet Currants; 1 packet Fetta Cubes; 2 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Harissa Paste; 1 Pumpkin; 1 packet Roasted Almonds; 1 packet Snacking Tomatoes; 1 packet Cauliflower & Broccoli Rice Mix; 1 drizzle olive oil; 20 g butter; 1.5 cup water

with Currants, Babaganoush & Fetta

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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!

Allergens:

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

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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;)

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Harissa Paste

(Contains: Soy, May contain traces of allergens;)

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

Nutritional Values

Energy (kJ)2160 kJ

Calories517 kcal

Fat36.6 g

of which saturates10.9 g

Carbohydrate29.8 g

of which sugars21.1 g

Dietary Fibre14.7 g

Protein16.9 g

Sodium955 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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!