Smokey Roast Pumpkin, Haloumi & Garlic Rice
with Radish Salsa, Chimichurri & Plant-Based Smokey Aioli
Roasted with a healthy sprinkle of our Nan's special seasoning, tonight's hearty pumpkin boasts the perfect balance of flavours. The fragrant and fluffy garlic rice makes a welcome addition, while the herby chimichurri and radish salsa, 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
pumpkin
1 packet
haloumi
(Contains Milk;)
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
vegetable stock powder
2
Red Radish
1
cucumber
1 bag
baby spinach leaves
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. • Cut haloumi into 1cm-thick slices. To a medium bowl, add haloumi and cover with water to soak.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic paste, until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock powder, stir, then 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 riceis tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, thinly slice red radish. Thinly slice cucumber into rounds. Roughly chop baby spinach leaves. • In a medium bowl, combine radish, cucumber, baby spinach and a drizzle of the white wine vinegar and olive oil. Season. • Drain 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.
• Divide garlic rice between bowls. Top with smokey roast pumpkin, haloumi and radish salsa. • Top pumpkin with plant-based smokey aioli and chimichurri sauce. • Sprinkle with flaked almonds to serve. Enjoy