Roast Pumpkin & Goat Cheese Salad

Name: Roast Pumpkin & Goat Cheese Salad with Israeli Couscous & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 potato; 1 Brown Onion; 1 sachet vegetable stock powder; 1 packet flaked almonds; 1 bag Mixed Salad Leaves; ½ tbs honey; ½ packet goat cheese; 1 packet Dill & Parsley Mayonnaise; 1 packet peeled pumpkin pieces; 1 sachet Middle Eastern Seasoning; 1 packet Israeli couscous; 1 drizzle vinegar (balsamic or white wine)

with Israeli Couscous & Dill-Parsley Mayo

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Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted pumpkin and other warm veggies poke out of a golden Israeli couscous, mixed with creamy goat cheese on top, it will be like eating a very tasty cloud.

This recipe is under 650kcal per serving.

Unfortunately, this week's cauliflower was in short supply, so we've replaced it with peeled pumpkin. Don't worry, the recipe will be just as delicious!

Tags:

Calorie Smart

•Climate Superstar

•Veggie

Allergens:

Almond

•Milk

•Eggs

•Soy

•Gluten

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

Brown Onion

1 sachet

vegetable stock powder

1 packet

flaked almonds

1 bag

Mixed Salad Leaves

½ packet

goat cheese

1 packet

Dill & Parsley Mayonnaise

1 packet

peeled pumpkin pieces

1 sachet

Middle Eastern Seasoning

1 packet

Israeli couscous

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2681 kJ

Fat31.2 g

of which saturates5.8 g

Carbohydrate69 g

of which sugars18.7 g

Protein19.3 g

Sodium1246 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 Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/200°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Cut onion into wedges.

• Place potato, peeled pumpkin pieces, onion and Middle Eastern seasoning on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.

• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling 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.

• Meanwhile, 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 roasted cauliflower and couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!