Roast Pumpkin & Goat Cheese Salad
with Israeli Couscous & Dill-Parsley Mayo
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!
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
Ingredients
1
potato
1
Brown Onion
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1 bag
Mixed Salad Leaves
½ packet
goat cheese
(Contains Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
peeled pumpkin pieces
1 sachet
Middle Eastern Seasoning
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
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!