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Chermoula-Spiced Pumpkin
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Chermoula-Spiced Pumpkin

Chermoula-Spiced Pumpkin

with Garlic-Fetta Yoghurt & Pepitas

Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. Tonight's dish is all about the pumpkin; roast it with a good sprinkle of ras el hanout, then finish it with a drizzle of honey for the perfect balance of sweetness and spice. The yoghurt adds a lovely creaminess and contrast of flavours, with a subtle saltiness and tang from the fetta.

Tags:
Veggie
Climate Superstar
Allergens:
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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1

zucchini

1

red onion

3 clove

garlic

1 sachet

ras el hanout

1 sachet

chermoula spice blend

1 packet

basmati rice

1 packet

Fetta Cubes

(Contains Milk;)

1 bag

baby spinach leaves

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

½ bag

mint

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

1.5 cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)3378 kJ
Fat32.8 g
of which saturates17.3 g
Carbohydrate99.6 g
of which sugars31.5 g
Protein25.9 g
Sodium1137 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan forced. • Cut pumpkin into thin wedges. • Slice zucchini into half-moons. • Cut red onion into thin wedges. • Finely chop garlic and mint (see ingredients).

2
2

• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and season with salt. Toss to coat, then set aside. • Place zucchini and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt. Toss to coat. • Roast veggies until tender, 20-25 minutes.

3
3

• Meanwhile, heat a medium saucepan over medium heat with half the butter and a drizzle of olive oil. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

4
4

• Meanwhile, place remaining garlic and the remaining butter in a medium heatproof bowl. Microwave in 10 second bursts until fragrant. • Crumble in fetta cubes and mash to combine. Stir in Greek-style yoghurt.

5
5

• Stir baby spinach leaves and roasted zucchini and onion through the garlic rice.

6
6

• Drizzle the honey over roasted pumpkin. • Divide roast veggie rice toss between plates. Top with Chermoula-spiced pumpkin. • Dollop over garlic-fetta yoghurt. Sprinkle with pepitas and mint to serve. Enjoy!