Chermoula-Spiced Pumpkin & Haloumi
with Garlic-Fetta Yoghurt & Pepitas
Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. Tonight's dish is all about the pumpkin; roast it with a good sprinkle of ras el hanout, then finish it with a drizzle of honey for the perfect balance of sweetness and spice. The yoghurt adds a lovely creaminess and contrast of flavours, with a subtle saltiness and tang from the fetta.
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
red onion
3 clove
garlic
1 sachet
ras el hanout
1 sachet
chermoula spice blend
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
haloumi
(Contains Milk;)
1
zucchini
½ bag
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
1.5 cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut pumpkin into thin wedges. • Slice zucchini into half-moons. • Cut red onion into thin wedges. • Finely chop garlic and mint. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.
• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and season with salt. Toss to coat, then set aside. • Place zucchini and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt. Toss to coat. • Roast veggies until tender, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with half the butter and a drizzle of olive oil. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. 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.
TIP: The rice will finish cooking in its own steam, so don't peek! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Whilst the rice is cooking, drain the haloumi and pat dry. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• Meanwhile, drain the haloumi and pat dry. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Set aside. • Place remaining garlic and butter in a medium heatproof bowl. Microwave in 10 second bursts until fragrant. • Crumble in fetta cubes and mash to combine. Stir in Greek-style yoghurt.
• Stir baby spinach leaves and roasted zucchini and onion through the garlic rice.
• Drizzle the honey over roasted pumpkin. • Divide roast veggie rice toss between plates. Top with Moroccan-style pumpkin and haloumi. • Dollop over garlic-fetta yoghurt. Sprinkle with pepitas and mint to serve. Enjoy!