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.
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
Instructions
• 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!