Garlicky Pumpkin, Haloumi & Veggie Couscous
with Plant-Based Pesto & Almonds
With a slightly sweet and nutty flavour, pumpkin and haloumi provides a lovely contrast to our rich and savoury garlic and herb seasoning in this delightful dish. The fluffy couscous and bright plant-based basil pesto also up the ante.
We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
pumpkin
1 sachet
garlic & herb seasoning
1
brown onion
1 portion
cauliflower
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
snacking tomatoes
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
vegetable stock pot
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
1 tablespoon (tbsp)
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin, if you prefer!
• Meanwhile, slice red onion into wedges. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside.
• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a small bowl combine plant-based pesto and plant-based mayonnaise.
• In a medium saucepan, combine the water and vegetable stock pot and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. • Drain haloumi and pat dry. • Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.
• When the couscous is ready, add roasted tomatoes, cauliflower, onion and a drizzle of balsamic vinegar to the pan. • Toss to coat and season to taste.
• Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin and haloumi. Dollop with plant-based mayo. • Drizzle with plant-based basil pesto and sprinkle with chopped walnuts to serve. Enjoy!