Turkish Roast Pumpkin & Jewelled Rice

Name: Turkish Roast Pumpkin & Jewelled Rice with Green Beans, Herb-Garlic Yoghurt & Almonds
Total time: 25 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Middle Eastern Seasoning; 1 packet Slivered Almonds; 1 packet Basmati Rice; 1 packet Currants; 1 packet Baby Spinach Leaves; 1 packet Green beans; 3 Garlic; 1 packet Parsley; 1 Lemon; 1 Natural Yoghurt; 1 drizzle olive oil; 1.5 cup water

with Green Beans, Herb-Garlic Yoghurt & Almonds

Julian PaunczUpdated on September 10, 2026

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Calories

:

599 kcal

Protein

:

19.3g protein

Total

:

25 minutes

Difficulty

:

Easy

Veggie

Allergens:

Almond
Milk
Gluten
Milk
Soy
Wheat
May contain traces of allergens

For tonight’s dinner, pumpkin gets roasted with warming Middle Eastern seasoning, then plated up with fluffy jewelled basmati rice, lemon-kissed green beans and a dollop of garlicky parsley yoghurt. Scatter over some roasted almonds for crunch and you’ve got a veggie-packed meal the whole whānau will be drooling over.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Middle Eastern Seasoning

1 packet

Slivered Almonds

(Contains: Almond)

1 packet

Basmati Rice

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat)

1 packet

Baby Spinach Leaves

1 packet

Green beans

3

Garlic

1 packet

Parsley

1

Lemon

1

Natural Yoghurt

(Contains: Milk May be present: Wheat, Gluten)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

Nutrition

Energy (kJ)2510 kJ

Calories599 kcal

Fat16.9 g

of which saturates3.1 g

Carbohydrate87.8 g

of which sugars18.4 g

Dietary Fibre9 g

Protein19.3 g

Sodium400 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with Middle Eastern seasoning and toss to coat.
• Roast until tender, 20-25 minutes.
• In the last 4-5 minutes of cook time, add the slivered almonds to one side of the tray and roast until golden.

2

• Meanwhile, to a medium saucepan, add the water and bring to the boil.
• Add basmati rice and currants, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
• Once the rice is cooked, stir through baby spinach leaves until wilted and combined. Season to taste with salt and pepper.

TIP: The rice will finish cooking in its own steam so don’t peek!

3

• Trim green beans.
• Finely chop garlic and parsley.
• Slice lemon into wedges.

4

• Heat a large frying pan over medium-high heat.
• When the pan is hot, cook garlic until fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add natural yoghurt and parsley and stir to combine. Season to taste.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. When the pan is hot, cook green beans until tender, 4-5 minutes.
• Remove pan from heat and add a generous squeeze of lemon juice.

6

• Divide jewelled rice between bowls. Top with Turkish roast pumpkin and green beans.
• Drizzle over herb-garlic yoghurt and garnish with almonds.
• Serve with any remaining lemon wedges. Enjoy!