This weeks special ingredient is Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!
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 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Goat Cheese
1 packet
Flaked Almonds
1 packet
Pearl (Israeli) Couscous
1
Potato
1
Cauliflower
1 sachet
Middle Eastern Seasoning
250 g
Beef Strips
1 drizzle
olive oil
2 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Cut potato into bite-sized chunks. • Cut cauliflower into small florets. • Slice onion (see ingredients) into wedges.
• Place potato, cauliflower and onion on a lined oven tray. • Drizzle generously with olive oil, sprinkle with Middle Eastern seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine mixed salad leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.
• Divide roast cauliflower, beef strips and pearl couscous salad between bowls. Crumble cow’s milk feta (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!