All-American Roast Pumpkin, Haloumi & Chimichurri
with Corn Rice, Plant-Based 'Aioli' & Almonds
Roasted with a healthy sprinkle of our all-American spice blend, tonight's hearty pumpkin boasts the perfect balance of sweet and savoury flavours. Juicy bursts of charred sweetcorn make a welcome addition to the fragrant and fluffy rice, while the herby chimichurri and parsley really makes the dish sing.
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.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1 packet
haloumi
(Contains Milk;)
1 tin
sweetcorn
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
1 sachet
All-American spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. • Cut haloumi into bite-sized chunks. To a medium bowl, add haloumi and cover with water to soak.
• Meanwhile, drain sweetcorn. Drain haloumi and pat dry. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a plate. Cook corn kernels until lightly browned, 4-5 minutes. • Add the plant-based butter and garlic paste and cook until fragrant, 1-2 minutes.
TIP: Cover the pan with a lid if the corn kernels are 'popping' out.
• To saucepan, add basmati rice, vegetable stock powder, the water and a generous pinch of salt to the pan. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • When rice is ready, stir through baby spinach leaves until wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Divide corn rice between bowls. Top with All-American roast pumpkin and haloumi. • Top pumpkin with a dollop of plant-based aioli and a drizzle of chimichurri sauce. Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!