If you like pesto, you’ll love picada. Think of it as the rustic Spanish cousin of our other favourite sauce. Rich and nutty and so easy to throw together, you’ll love the way it takes this dish to the next level.
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.
200 g
sweet potato
1 clove
garlic
½ unit
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bunch
parsley
1 unit
carrot
1 unit
lemon
1 tub
Greek-style yoghurt
(Contains Milk;)
1 bag
rocket leaves
1 block
basil haloumi
(Contains Milk;)
1 packet
roasted hazelnuts
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
olive oil
Chop the sweet potato (unpeeled) into 1 cm cubes. Heat enough olive oil to coat the base of a medium frying pan over a medium-high heat. Add the sweet potato and toss to coat in the oil. Cover with a lid and cook for 10-12 minutes. After 5 minutes, remove the lid, stir the sweet potato and continue to cook until tender. Season with a generous pinch of salt and pepper. Tip: Placing the lid on the frying pan allows the steam to cook the potato quicker.
While the sweet potato is cooking, peel and crush the garlic. Finely chop the bake-at-home ciabatta into small croutons. Roughly chop the roasted hazelnuts. Finely chop the parsley (reserve a few leaves for garnish!). Zest then juice the lemon. Peel the carrot into ribbons using a vegetable peeler. Tip: Feel free to grate the carrot if you would prefer! Cut the basil haloumi into 1 cm cubes.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the ciabatta croutons and cook, stirring occasionally, for 4-5 minutes, or until crispy. Tip: If the croutons aren’t crisping up, add more oil. Add the hazelnuts and cook for a further 2 minutes, or until fragrant. Transfer to a medium bowl and add the parsley. Season to taste with salt and pepper, mix well and set aside. Tip: Go easy on the salt as haloumi is very salty!
In a small bowl, combine the lemon zest and Greek yoghurt. Tip: Add as much or as little lemon zest as you like depending on your taste preference. Set aside. In another medium bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), lemon juice (2 tsp for 2 people / 1 tbs for 4 people), rocket leaves and carrot. Just before serving, toss to coat. Tip: Toss your salad just before serving to prevent soggy leaves!
Return the large frying pan to a medium-high heat and add a drizzle of olive oil. Add the basil haloumi and cook, turning, for 2-3 minutes, or until golden all over.
Divide the rocket salad between plates. Top with the basil haloumi, warm sweet potato and a dollop of lemon-yoghurt dressing. Spoon over a little of the herbed hazelnut picada and top with the reserved parsley leaves.