Quinoa parsley lemon and cannellini

A zesty dish filled with equal amounts of scrumptiousness and healthiness. 

Ingredients for two people

1	HF sourdough loaf
100 g	quinoa
1 bunch	spring onion, finely chopped
3 tbs	parsley, finely chopped
1	lemon, juiced
400 g	cannellini , strained & rinsed
2 tbs	mint, finely chopped
2	cucumber, diced
1 tsp	HF all spice
100 g	feta, crumbled
2 tbs	olive oil

Hellofresh recipe

For the bread

Preheat the oven to 220C. Place the bread in the oven for 8-10 minutes or until golden brown.

For the quinoa

Bring a full pot of water to boil. Add the quinoa and cook for 10 minutes. Remove the pot from the heat and let the quinoa sit in the water for a further 5 minutes. Strain the quinoa in a fine collinder or sieve and place in a bowl.

For the salad

Combine the spring onion, parsley, lemon juice, cannelini beans, mint, cucumber, and the all spice in a large bowl and toss well to combine. Toss through the quinoa and then crumble the feta over the salad and lightly mix through.

To serve

Dress with the olive oil to pull everything together, then divide the salad between plates and enjoy. Slice up your beautifully fresh loaf of bread and serve hot (with or without butter).

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Spiced chicken with tahini yoghurt

A Middle Eastern dish which will receive culinary praise left, right, and centre. 

Ingredients for two people

2	garlic cloves, crushed
2 tsp	HF spice blend
1	lemon, zested & juiced
2 tbs	olive oil
350 g	chicken breast
200 g	natural yoghurt
1 tbs	tahini
150 g	couscous
3 tbs	coriander, finally chopped
3 tbs	mint, finally chopped
1	chilli, deseeded & finally chopped
1	red onion, finally chopped

Hellofresh recipe

For the chicken

Preheat the oven to 180C. Put the garlic, half the spice blend, half the lemon juice, and the olive oil in a small bowl and whisk together. Add the chicken to the bowl and leave aside for 10 minutes to marinate. Heat some olive oil in a pan over medium-high heat. Add the chicken and sear on both sides for 2 minutes. Transfer the chicken to a baking tray, place in the oven for 10 minutes, or until the chicken is cooked through. Don’t leave it in for too long though, otherwise it will dry out.

For the yoghurt

Place the yoghurt in a small bowl, add the tahini, remaining lemon juice and the lemon zest. Whisk together until the mixture smooths out, taste and adjust seasoning with salt and pepper.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

For the topping

Mix the coriander, mint, chilli, red onion, and some olive oil together, season well with salt and pepper.

To serve

Divide the couscous between plates and serve the chicken on top with a good spoonful of the nutty tahini yoghurt dressing and the coriander mix.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au