Smokey Roast Pumpkin, Haloumi & Garlic Rice
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Smokey Roast Pumpkin, Haloumi & Garlic Rice

Smokey Roast Pumpkin, Haloumi & Garlic Rice

with Radish Salsa, Chimichurri & Plant-Based Smokey Aioli

Roasted with a healthy sprinkle of our Nan's special seasoning, tonight's hearty pumpkin boasts the perfect balance of flavours. The fragrant and fluffy garlic rice makes a welcome addition, while the herby chimichurri and radish salsa makes the dish sing.

Tags:
Veggie
Quick Prep
Allergens:
Sulphites
Soy
Almond
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 sachet

Nan's special seasoning

1 packet

garlic paste

1 packet

basmati rice

1 sachet

vegetable stock powder

2

Red Radish

1

cucumber

1 bag

baby spinach leaves

1 packet

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1

Plant-Based Smokey Aioli

(Contains Soy;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

haloumi

(Contains Milk;)

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)4360 kJ
Fat61.6 g
of which saturates18.9 g
Carbohydrate88.7 g
of which sugars20.8 g
Protein31.9 g
Sodium2245 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into thin wedges. Cut haloumi into 1cm-thick slices. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. • To a medium bowl, add haloumi and cover with water to soak.

TIP: Peel the pumpkin if you prefer!

2
2

• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic paste, until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

3
3

• While rice is cooking, thinly slice red radish. Thinly slice cucumber into rounds. Roughly chop baby spinach leaves. Drain haloumi and pat dry. • In a medium bowl, combine radish, cucumber, baby spinach and a drizzle of the white wine vinegar and olive oil. Season. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side.

4
4

• Divide garlic rice between bowls. Top with smokey roast pumpkin, haloumi and radish salsa. • Top pumpkin with plant-based smokey aioli and chimichurri sauce. • Sprinkle with flaked almonds to serve. Enjoy!