Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Warm filo pastry embraces feta pumpkin and veggies, perfect to slice up and serve with a zesty peppered chicken.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 bag
peeled pumpkin pieces
1 sachet
lemon pepper spice blend
1 packet
half chicken
1
cucumber
1
leek
1 packet
roasted almonds
(Contains: Almond; )
1 packet
filo pastry
(Contains: Gluten; )
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 bag
Rocket leaves
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut; )
1 sachet
Aussie Spice Blend
olive oil
1 tbs
milk
(Contains: Milk; )
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan forced. Preheat BBQ to high heat. • Place peeled pumpkin pieces and lemon pepper spice blend on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 18-20 minutes.
• Meanwhile, season half chicken with a good pinch of salt and pepper. In a small bowl, combine Aussie spice blend and a drizzle of olive oil. • When BBQ is hot, grill chicken, skin-side down first, with lid down, until charred and cooked through, 10-15 minutes each side. In last 5 minutes of cook time, spoon over spice blend mix and cook until golden. • Transfer to a plate, cover to keep warm and set aside to rest for 5-10 minutes. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when it's no longer pink inside.
• No BBQ? Season half chicken with a good pinch of salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook half chicken skin side down until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray, drizzle over spice blend and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.
• Thinly slice cucumber into rounds. Thinly slice leek. Roughly chop roasted almond. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.
• When pumpkin is done, remove from tray and transfer to a plate. • Place filo pastry flat on the lined oven tray. Place leek and roasted pumpkin in centre of the pastry, leaving a 4cm border around edge. • Crumble over cow's milk feta (see ingredients). Season with a pinch of salt and pepper. • Carefully fold pastry edges over pumpkin, leaving the centre exposed. Brush edges of pastry with the milk. Bake in the oven until golden, 15-20 minutes.
TIP: Use the same lined oven tray from the pumpkin to cook your pastry, for extra flavour!
• Meanwhile, in a medium bowl, combine cucumber, rocket leaves, a drizzle of white wine vinegar and olive oil and season.
• Slice pumpkin galette. Dollop basil pesto over galette. • Bring everything to the table to serve. Help yourself to herby half chicken, pumpkin and feta filo galette and salad. Enjoy!