Middle Eastern Harissa Plant-Based Chick'n

Name: Middle Eastern Harissa Plant-Based Chick'n with Roast Pumpkin, Garlic Yoghurt & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet peeled pumpkin pieces; ½ pear; 2 clove garlic; 1 packet Greek-Style Yoghurt; 1 sachet chermoula spice blend; 1 packet harissa paste; 1 tsp honey; 1 bag Mixed Salad Leaves; ½ tbs vinegar (balsamic or white wine); 1 packet Plant-Based Crumbed Chicken Tenders

with Roast Pumpkin, Garlic Yoghurt & Pear Salad

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Sit back and bathe in the glow of this vibrant dish. The apricot glaze makes the succulent plant-based chicken shine and elevates the protein to sweetened heights whilst also bringing out those beautiful spiced flavours. A roast pumpkin on the side warms up the plate to later be cooled down by a crunchy apple salad.

Allergens:

Milk

•Gluten

•Soy

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

pear

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

chermoula spice blend

1 packet

harissa paste

1 bag

Mixed Salad Leaves

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains: Gluten, Soy; )

Not included in your delivery

olive oil

1 tsp

honey

½ tbs

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2853 kJ

Fat36.3 g

of which saturates5.7 g

Carbohydrate57.6 g

of which sugars22.7 g

Protein31.2 g

Sodium1735 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan forced. • Place peeled pumpkin pieces and chermoula spice blend on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, thinly slice pear (see ingredients). Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Remove pan from heat, add harissa paste and the honey, then turn chicken to coat.

• In a large bowl, add mixed salad leaves, pear and a drizzle of vinegar and olive oil. Toss to combine and season to taste.

• Slice Middle Eastern harissa plant-based chicken. • Divide chicken, roasted pumpkin and pear salad between plates. • Spoon any remaining harissa glaze over chicken. • Dollop over garlic yoghurt to serve. Enjoy!