Roast Pumpkin & Israeli Couscous Salad
with Hazelnuts & Plant-Based Basil Pesto Mayo
Quick and easy, that’s the best kind of dinner. Roast the pumpkin in our Aussie spice blend then whip up a fluffy couscous and have it ready to be gobbled down in no time at all. Top it off with a plant-based basil pesto mayo to ensure there won’t be any crumbs left.
This recipe is under 650kcal per serving.
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
Brown Onion
1
white turnip
1 packet
peeled pumpkin pieces
1 sachet
vegetable stock powder
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 bag
baby spinach leaves
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. • Place onion and turnip on a lined oven tray. Place peeled pumpkin pieces and Aussie spice blend on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes.
• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.
• In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby spinach leaves, roasted onion and turnip and a drizzle of balsamic vinegar. Stir to combine. Season to taste.
• Divide Israeli couscous salad between plates. • Top with roasted pumpkin and plant-based basil pesto mayo. • Sprinkle with roasted hazelnuts to serve. Enjoy!