Smashed Chermoula Chickpea Spuds

Name: Smashed Chermoula Chickpea Spuds with Garden Salad, Garlic Yoghurt & Fetta
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Marinated Goat Cheese; 1 packet Golden Goddess Dressing; 3 Garlic; 1 Spring Onion; 1 packet Greek-Style Yoghurt; 3 Potato; 1 Tomato; 1 sachet Chermoula Spice Blend; 1 packet Tomato Paste; 1 packet Mixed Salad Leaves; 1 packet Fetta Cubes; 1 packet Chickpeas; 1 drizzle white wine vinegar; 20 g butter; 1 tsp brown sugar; 1 drizzle olive oil

with Garden Salad, Garlic Yoghurt & Fetta

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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

•Sesame

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

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

Garlic

Spring Onion

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Potato

Tomato

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Tomato Paste

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Not included in your delivery

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

1 drizzle

olive oil

Nutritional Values

Calories781 kcal

Energy (kJ)3270 kJ

Fat40 g

of which saturates17.8 g

Carbohydrate66.4 g

of which sugars18.6 g

Dietary Fibre19.4 g

Protein31.7 g

Sodium1440 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

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!