Smokey Eggplant Bacon Salad & Mint Couscous

Name: Smokey Eggplant Bacon Salad & Mint Couscous with Slivered Almonds & Garlic Yoghurt Dressing
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 eggplant; 1 sachet Nan's Special Seasoning; 1 packet Slivered Almonds; 2 clove garlic; 1 radish; 1 tomato; ½ lemon; 1 packet mint; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 packet Garlic Dip; 1 packet Greek-Style Yoghurt; 1 tsp honey; 1 packet Mixed Salad Leaves; 1 packet diced bacon

with Slivered Almonds & Garlic Yoghurt Dressing

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Tonight’s salad is hearty and flavourful, with fluffy couscous, roasted eggplant and mint all tossed together. We’ll mix up a garlicky yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness, and sprinkle over some almonds for that much-needed crunch!

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:

Calorie Smart

Allergens:

Almond

•Wheat

•Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

eggplant

1 sachet

Nan's Special Seasoning

1 packet

Slivered Almonds

2 clove

garlic

radish

tomato

lemon

1 packet

mint

1 packet

couscous

1 sachet

vegetable stock powder

1 packet

Garlic Dip

1 packet

Greek-Style Yoghurt

1 packet

Mixed Salad Leaves

1 packet

diced bacon

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

Nutrition Values

Energy (kJ)2471 kJ

Calories590 kcal

Fat30.6 g

of which saturates6.7 g

Carbohydrate51.1 g

of which sugars13.1 g

Dietary Fibre7.9 g

Protein23.7 g

Sodium1352 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

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. • Place on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of roast time, crumble diced bacon over eggplant and roast until just golden, 5 minutes.

• Meanwhile, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and thinly slice mint leaves. • To a small microwave-safe bowl, add garlic and a drizzle of olive oil and microwave in 10 second bursts, until fragrant. • To a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• In a small bowl, combine tahini, Greek-style yoghurt and a splash of water. Season to taste and set aside. • When the eggplant and bacon is done, add the honey and toss to combine. • To the couscous, add garlic oil, radish, tomato, mint, mixed salad leaves and a squeeze of lemon juice. Toss to combine and season to taste.

• Divide mint couscous between bowls. • Top with smokey roast eggplant and bacon. • Drizzle over tahini yoghurt dressing. Garnish with slivered almonds. Serve with any remaining lemon wedges. Enjoy!