Smashed Chermoula Chickpea Spuds

Name: Smashed Chermoula Chickpea Spuds with Garden Salad, Garlic Yoghurt & Fetta
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 water; 1 brown sugar; 1 butter; white wine vinegar; 3 Potato; 3 Garlic; 1 Tomato; 1 Spring Onion; 1 Chickpeas; 1 Greek-Style Yoghurt; 1 Chermoula Spice Blend; 1 Tomato Paste; 1 Golden Goddess Dressing; 1 Mixed Salad Leaves; 1 Marinated Goat Cheese; 1 Fetta Cubes

with Garden Salad, Garlic Yoghurt & Fetta

Get up to $200 off!

For the chickpea lover in all of us, dive into this tasty number with some serious dinner-time staples. These loaded jacket potatoes are taken to the next level with a drizzle of yoghurt and sprinkling of marinated goat cheese and when paired with a bright garden salad, you'll be smiling from ear to ear.

Tags:

Veggie

Allergens:

Milk

•Sesamzaad

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Garlic

Tomato

Spring Onion

Chickpeas

Greek-Style Yoghurt

Chermoula Spice Blend

Tomato Paste

Golden Goddess Dressing

Mixed Salad Leaves

Marinated Goat Cheese

Fetta Cubes

Not included in your delivery

olive oil

water

brown sugar

butter

white wine vinegar

Nutritional Values

Energy (kJ)3125 kJ

Calories747 kcal

Fat39.8 g

of which saturates17.5 g

Carbohydrate61.2 g

of which sugars16.5 g

Dietary Fibre17 g

Protein30.8 g

Sodium1427 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potatoes on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic. • Roughly chop tomato. Thinly slice spring onion. • Drain and rinse chickpeas.

• In a large frying pan, heat a drizzle of olive oil and half the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Season with salt and pepper to taste.

• When potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chickpeas, chermoula spice blend, tomato paste and remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, brown sugar and butter, until slightly reduced, 1-2 minutes. Lightly crush chickpeas with a fork. Season to taste.

• Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a large bowl, combine golden goddess dressing, mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Crumble over fetta cubes and season to taste.

• Divide spuds and garden salad between plates. • Top spuds with smashed chermoula chickpeas, spring onion and garlic yoghurt. Crumble over marinated goat cheese to serve. Enjoy!