HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSharwarma Spiced Pumpkin
topBanner
Sharwarma Spiced Pumpkin

Sharwarma Spiced Pumpkin

Read more

This Sharwarma dish is a testament to the wisdom of traditional cooking. Everything you need for a tasty nutritious dinner is here - and you better believe that means flavour as well. The aroma of spiced pumpkin grilling never fails to send us off into a souk-reverie!

Tags:Veggie
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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

1 tsp

shawarma spice blend

500 g

pumpkin

1

cucumber

½

red onion

2 tbs

parsley

2 tbs

mint

1

tomatoes

1

lemon

70 g

rocket

1 tub

yoghurt

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

1 tbs

balsamic vinegar

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1360 kJ
Fat8 g
of which saturates3.6 g
Carbohydrate35.3 g
of which sugars28.8 g
Dietary Fibre0 g
Protein15.2 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Bowl
Spoon
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200ºC/180ºC fan-forced.

2

Cut the pumpkin into wedges and finely dice the cucumber. Finely dice the onion and the tomato. Chop the mint and the parsley. Juice the lemon. Mix together the Shawarma spice blend and a grind of salt and pepper with the oil and brush over the pumpkin wedges. Bake uncovered for 30 minutes or until the pumpkin is tender.

3

Meanwhile, to make the carb free tabbouleh, toss the cucumber, red onion, parsley, mint, and tomato together. Season well with salt and pepper then stir through the lemon juice.

4

Wash the rocket. To serve, place the rocket on serving plates, drizzle with some balsamic vinegar, top with cooked spicy pumpkin and scatter over tabbouleh then drizzle over the yoghurt.

Did you know? People used to be afraid to eat tomatoes, believing they were poisonous due to their relation to the deadly nightshade plant.