The quantities provided above are averages only.
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 sachet
Vegetable Stock Pot
1 packet
Haloumi
(Contains: Milk;)
1
Brussels Sprout
1
Pumpkin
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Mustard Cider Dressing
1 sachet
Nan's Special Seasoning
1 packet
Spinach & Rocket Mix
1 drizzle
olive oil
• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, place haloumi and cover with water to soak. • Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, halve the Bambino Brussels sprouts. • Place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 12-15 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While sprouts are roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes. • Drain, rinse and return to the pan. Add vegetable stock pot and a drizzle of olive oil, tossing to coat. Allow to cool slightly.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• To saucepan with couscous, add roasted veggies, spinach & rocket mix and mustard cider dressing (see ingredients). • Gently toss to combine. Season to taste.
• Divide Bambino Brussels sprout pearl couscous salad between bowls. • Top with haloumi and drizzle over creamy pesto dressing to serve. Enjoy!