Harissa Pumpkin & Babaganoush
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Harissa Pumpkin & Babaganoush

Harissa Pumpkin & Babaganoush

with Gourmet Garden Parsley & Fetta

Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour, and lasts four weeks once opened. It’s perfect for Mediterranean cuisine including pasta, dressings, soups and chicken. Enjoy this versatile herb cooked through a colourful and aromatic serving of veggie-loaded rice - the ideal bed for tender, delicately spiced pumpkin pieces.

Tags:
Veggie
Allergens:
Milk
Almond
Egg

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 Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 packet

harissa paste

1 packet

Garlic Paste

½ packet

lightly dried parsley

1 sachet

chermoula spice blend

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

currants

(May be present: Gluten, Wheat, Milk, Soy. )

1 sachet

vegetable stock powder

1 packet

Snacking Tomatoes

1 packet

baby spinach leaves

1 packet

roasted almonds

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

1 packet

babaganoush

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

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water

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Nutritional Values

Energy (kJ)3060 kJ
Calories731 kcal
Fat26.3 g
of which saturates5 g
Carbohydrate99.1 g
of which sugars27.9 g
Dietary Fibre20.5 g
Protein21.3 g
Sodium1626 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 5 minutes, brush harissa paste over pumpkin and roast until browned.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary! TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Add garlic paste, Gourmet Garden lightly dried parsley (see ingredients) and chermoula spice blend and cook, until fragrant, 1-2 minutes. Add basmati rice, currants, the water and vegetable stock powder, stir, and 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!

3
3

• While rice is cooking, halve snacking tomatoes. Roughly chop baby spinach leaves and roasted almonds. • Once rice is done, gently stir in snacking tomatoes, baby spinach and almonds until combined. Season to taste.

4
4

• Divide spiced jewelled rice between bowls. Top with harissa pumpkin, babaganoush and Greek-style yoghurt. • Crumble over fetta cubes to serve. Enjoy!