Roast balsamic pumpkin salad

Enjoy a symphony of sweet tenderness, bursting freshness, and dark balsamic twist. 

Ingredients for two people

350 g	pumpkin, chopped into 1 cm cubes
3 tbs	olive oil
1/2	red capsicum, finely chopped
1 bunch	spring onion, finely chopped
1 tin	chickpeas, strained & rinsed
60 g	rocket
1	coriander, chopped
1	long red chilli, deseeded & finely chopped
2 tbs	balsamic vinegar

Hellofresh recipe

For the pumpkin

Heat the oven to 180C. Cut the pumpkin into 1x1cm squares and place on a baking tray, lightly dress the pumpkin with olive oil, and salt and pepper then place on the top shelf of the oven for 25 minutes or until golden brown. Keep an eye on it as cooking time will vary depending on your oven.

For the salad

Combine the capsicum, spring onion, chickpeas, rocket and coriander in a salad bowl with a dash of olive oil and seasoned with salt and pepper. Toss well to combine.

Finely dice the chilli. When the pumpkin is ready remove from the oven and add the chilli and balsamic vinegar to the baking tray. Toss the pumpkin, being careful not to crush the pieces. It’s important to do this step while the pumpkin is still hot because that’s when the balsamic and the chilli really come together with the sweetness of the roasted pumpkin. Add the pumpkin to the salad bowl and lightly toss (again being careful not to squash the pumpkin).

To serve

Divide the pumpkin salad between plates, season with salt and pepper, and enjoy!

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

Avocado and haloumi with rustic bread and olives

A healthy, simple and very filling dinner that you’ll enjoy to the last delicious bite.

Ingredients for two people

1	banette loaf
2 tbs	olive oil
2	garlic cloves, halved
200 g	haloumi, chopped
2	avocado, chopped
1	lemon, juiced
100 g	kalamata olives
50 g	rocket

Hellofresh recipe

For the bread

Pre-heat the oven to 220C. Place the banette loaf into the oven and cook for 8 minutes. Make sure you keep an eye on it so it doesn’t burn. Remove the loaf and when it has cooled down enough to handle, cut it in half longways. Place the two halves back into the oven for a further 4 minutes or until golden brown.

Remove from the oven and then drizzle over the olive oil evenly, once you have a nice light cover of oil begin to rub the halved garlic cloves into the toasted bread. Season the garlic rubbed toast with salt and pepper.

For the haloumi

In a small pan heat some olive oil over medium-high heat. Add the haloumi and cook for 2 minutes on each side until golden brown. Remove from the pan and set aside.

To serve

Place the avocado into a small bowl and mash using a fork, season with salt and pepper and add a squeeze of lemon juice to stop the avocado from turning brown. Spread the avocado mixture over each half of your garlic rubbed rustic toast, top with the haloumi and olives. Season with salt and pepper and give a nice squeeze of lemon and a side of rocket.

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