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
Peeled & Chopped Pumpkin
1
zucchini
1
capsicum
1
garlic & herb seasoning
1
vegetable stock powder
1
couscous
(Contains Gluten, Wheat;)
1
baby spinach leaves
1
dill & parsley mayonnaise
(Contains Egg;)
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
basil pesto
(Contains Milk;)
1
olive oil
1
butter
1
water
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into small chunks. • Thinly slice capsicum.
• Place peeled & chopped pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning. Drizzle with olive oil and toss to coat. • Roast until tender, 25-30 minutes. • In the last 5 minutes, remove from oven. Sprinkle with shaved Parmesan cheese and bake until golden and crispy, 5 minutes.
• While the pumpkin is roasting, place capsicum and zucchini on a second lined oven tray. • Sprinkle over Nan's special seasoning. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• When the veggies have 10 minutes remaining, heat the butter over medium-high heat in a large saucepan. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork.
• To the saucepan with the couscous, add baby spinach leaves, roast veggies and basil pesto. • Gently toss to combine. Season to taste.
• Divide pesto couscous with roast veggies between bowls. Top with roast Parmesan pumpkin. • Top with dill & parsley mayonnaise and flaked almonds to serve. Enjoy!