[Veggie/Cal Smart] Chermoula Roast Veggie Pita Pockets

Name: [Veggie/Cal Smart] Chermoula Roast Veggie Pita Pockets with Handcut Fries & Sesame Garlic Dip
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 sachet Sesame Seeds; 1 Red Onion; 1 packet Mint; 1 packet Greek-Style Yoghurt; 1 packet Rocket leaves; 2 packet Potato; 1 Courgette; 4 Pita Bread; 1 sachet Chermoula Spice Blend; 1 packet Peeled Pumpkin Pieces

with Handcut Fries & Sesame Garlic Dip

Get up to $175 off

Say hello to pocket-sized perfection! These pita pockets are stuffed with sweet, caramelised pumpkin, creamy sesame garlic dip and a fresh, fragrant mint salad. Team it with crispy shoestring fries to create a meal that's crunchy, creamy, and totally craveable—no cutlery required!

Tags:

Vegetarian

Allergens:

Sesame

•Milk

•Gluten

•Wheat

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Red Onion

1 packet

Mint

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Rocket leaves

2 packet

Potato

Courgette

Pita Bread

(Contains: Sesame, Gluten, Wheat; )

1 sachet

Chermoula Spice Blend

1 packet

Peeled Pumpkin Pieces

Nutrition Values

Calories448 kcal

Energy (kJ)1880 kJ

Fat21.7 g

of which saturates2.7 g

Carbohydrate47.2 g

of which sugars19.2 g

Dietary Fibre7.4 g

Protein13 g

Sodium657 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut courgette into bite sized chunks. Slice onion into wedges. • Place peeled & diced pumpkin, courgette and onion on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, cut potato into 0.5cm sticks. • Place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• While fries are baking, in a small bowl, combine garlic dip, Greek-style yoghurt and sesame seeds. Set aside.

• While veggies are cooling, place pita bread directly on a wire oven rack until heated through, 2-3 minutes.

• To tray with veggies, add spinach & rocket mix and a drizzle of white wine vinegar. Tear over mint leaves. Toss to combine. Season to taste.

• Halve pita bread and spread with some sesame garlic dip. Fill with roasted pumpkin and salad. • Serve with shoestring fries and remaining dip. Enjoy!