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.
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
Instructions
• 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!