Pumpkin kale pizza

A pizza as healthy as it is delicious to eat, and as simple as it fast to whip up!

Ingredients for two people

350 g	pumpkin, sliced
1 bunch	kale, destemmed  & leaves chopped
3	lebanese bread
100 g	tomato paste
100 g	feta, crumbled

Hellofresh recipe

For the topping

Preheat the oven to 180C. Bring a small pot of salted water to boil. Add the pumpkin and cook for 10 minutes or until the pumpkin is soft. Remove the pumpkin but reserve the boiling water, return the pot back to the stove and then add the kale, boil for 5-7 minutes or until the kale has wilted. Remove and strain.

To assemble

Lay out your lebanese breads and spread over the tomato paste evenly. Then begin to make your pizzas. Lay out the pumpkin, then the kale, then drizzle with some olive oil and season well with salt and pepper. Crumble over the feta cheese and then pop your pizzas into the oven for 10 minutes or until the bases are crispy.

To serve

Place the pizza’s on a chopping board and cut them into quarters.

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

Shawarma lamb with tabbouleh

A tasty recipe which will be gobbled up as soon as the cloak strikes dinnertime.

Ingredients for two people

2 tbs	olive oil
2 tbs	red wine vinegar
2 tsp	HF shawarma spice blend
350 g	diced lamb
150 g	coucous
1/2	red onion, diced
1 bunch	parsley, finely chopped
3 tbs	mint, finely chopped
1	tomato, finely sliced
1	lemon, juiced
2	lebanese bread
100 g	yoghurt

Hellofresh recipe

For the lamb

In a medium bowl mix the olive oil, red wine vinegar, and the HelloFresh shawarma spice blend. Add the diced lamb and toss until the lamb is well coated, leave aside. Heat some oil in a pan over medium-high temperature, add the shawarma lamb and cook for 3-5 minutes until the lamb is brown on all sides, stirring regularly.

For the tabouleh

Place the couscous in a bowl, 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 wrap and fluff with a fork.

Combine the red onion, parsley, mint, tomato, and lemon juice into a bowl. Once the couscous has cooled combine all of the ingredients together.

To serve

Divide the Lebanese bread amongst your plates and then layer with the lamb and tabouleh. Top with a dollop of yoghurt 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

Pearl couscous with roast vegetables

These healthy roasted veggies give a great flavour and texture to the pearl couscous.

Ingredients for two people

350 g	pumpkin, chopped into 1 cm cubes
2	carrot, chopped into 1 cm cubes
2	zucchini, chopped into 1 cm cubes
150g	pearl couscous
3 tbs	coriander, roughly chopped
1	lemon, juiced
2 tbs	olive oil
2 tsp	smoked paprika
100 g	marinated feta

Hellofresh recipe

For the vegetables

Preheat the oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, carrot, and zucchini on the tray and dress with some olive oil, season well with salt and pepper. Roast for 20 minutes or until tender.

For the couscous

Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain and transfer to a salad bowl. Once your veggies are cooked, combine the couscous, pumpkin, carrot, zucchini, and coriander in a large bowl.

For the dressing

Whisk the lemon juice, olive oil, and paprika in a small bowl and season with salt and pepper.

To serve

Pour the dressing over the salad and toss gently to combine. Divide between plates and top with crumbled marinated feta 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

Thunder chicken

Be the envy of the mighty Thor with a meal full of protein and vital nutrients!

Ingredients for two people

150 g	rice
2 tbs	brown sugar (or palm sugar)
1/2  tbs	ginger, grated
1	large red chilli, finely chopped
1/2	lemon, juiced
1 tbs	fish sauce
350 g	chicken thigh fillets, chopped into chunks
1	bok choy, rinsed
1/4 bunch	coriander, roughly chopped

Hellofresh recipe

For the rice

Bring some salty water to the boil. Add the rice and cook for 8-10 minutes or until soft. Drain and set aside.

For the chicken

In a large bowl, combine the brown sugar, ginger, chilli, lemon juice and fish sauce and stir well. Add the chicken thigh fillets and coat well in the marinade.

Heat a large non-stick fry pan over medium to high heat and cook the chicken thigh fillets for approximately 6 minutes on each side or until the chicken is cooked through. Spoon the sauce over the chicken during cooking.

For the bok choy

Bring a saucepan of water to the boil and gently boil your bok choy until just tender and bright green. This should only take about 3 minutes. Drain and set aside.

To serve

Garnish your thunder chicken with freshly chopped coriander leaves and serve with the tender bok choy and cooked  rice.

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

Gnocchi shepherds pie

A quick and easy Italian dish which will become the family favourite instantly.

Ingredients for two people

2 tbs	olive oil
1	red onion, finely diced
2	garlic, crushed
1	carrot, very finely chopped
300 g	beef mince
1 tbs	worcestershire  sauce (or soy sauce)
50 ml	red wine
1 tin	diced tomatoes
250 g	gnocchi
3 tbs	parsley, roughly chopped

Hellofresh recipe

For the beef mince

Heat the olive oil in a large pan over medium-high heat. Add the red onion, garlic, and carrot, saute for 5 minutes or until the vegetables have sweated down. Add the beef mince and cook for 3-5 minutes until all of the beef has browned. Add the worcestershire sauce and the red wine and cook for a further 2 minutes to burn off the alcohol. Throw in the diced tomatoes and bring to a simmer. Whilst your mince is simmering you can boil your gnocchi.

For the gnocchi

Bring a large pot of salted water to boil. Add the gnocchi and boil for 5 minutes, or until the gnocchi rises to the surface. Strain and transfer to a small bowl and allow to cool, you may need to add a dash of oil to stop the gnocchi balls from sticking to each other.

To assemble

Place the beef mince mixture into an ovenproof dish – one that’s big enough to leave enough space for the gnocchi. Start to lay out your gnocchi balls over the top of the beef mince mixture so that you have completely covered the beef, season the gnocchi with salt and pepper and dress with a little olive oil. Place the dish into the oven on the top shelf for 10 minutes or until the gnocchi has turned golden brown.

To serve

Remove from the oven and allow to cool for a couple of minutes – if you serve straight away the mince will fall apart. Using a spatula divide the shepherds pie between plates and garnish with some fresh parsley. Enjoy this hearty winter classic!

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

Crumbed eggplant parmigana

These delicious layers of eggplant, tomato and cheese melt in your mouth – yum!

Ingredients for two people

1/2	red onion, finely diced
2	garlic cloves, crushed
3 tbs	olive oil
1 tin	diced tomatoes
2	eggplant, sliced lengthwise
2 tbs	red wine vinegar
1 ball	buffalo mozzarella, sliced
1/4 bunch	basil, torn
30 g	panko breadcrumbs, torn
50 g	rocket

Hellofresh recipe

For the eggplant

Preheat the oven to 220C. Cut the eggplants into thick slices horizontally. Lay out the sliced eggplant onto a baking tray and place in the oven for 10 minutes.

For the sauce

While the eggplants are baking, heat the olive oil in a pan over medium-high heat. Add the red onion and garlic, saute for 1 minute. Add the diced tomatoes and the red wine vinegar and bring to a simmer for 5 minutes. Set aside to cool.

To assemble

Lay out a sheet of baking paper on a baking tray. Begin to assemble the parmigiana’s by starting with the smallest piece (as though we were putting the eggplant back together again). Spoon a bit of tomato sauce on the eggplant and add a slice or two of buffalo mozzarella (be sparing, you want the sauce and the cheese to go the distance), along with little bit of torn basil. Continue this layering process until both eggplants are complete and then top with the panko breadcrumbs. Place in the oven for 15 minutes.

To serve

Divide the eggplants between plates and serve with the fresh rocket. 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

Tofu and corn noodle soup

A vegetarian soup with a gourmet twist that’s sure to warm you up on chilly nights.

Ingredients for two people

2 tbs	vegetable oil
1	red onion, finely chopped
2	garlic, minced
1 stalk	silverbeet, stems finely chopped, leaves shredded
10 g	vegetable stock
200 g	rice vermicelli noodles
200 g	tofu
1	corn , kernels removed
1 bunch	spring onion, thinly sliced

Hellofresh recipe

For the soup

Heat the vegetable oil in a large saucepan over medium  heat. Add the onion, garlic and the finely chopped silverbeet stems. Cook for 2 minutes or until soft, stirring occasionally.

Dissolve every 10g of vegetable stock into 1 litre of boiling water (10g : 1L). Add the vegetable stock and increase heat to medium-high and bring to the boil. Reduce the heat to low and add the vermicelli noodles and stir until the noodles have separated. Simmer uncovered for 4 minutes.

Add the tofu, corn and silverbeet leaves and cook for 3 minutes or until corn kernels are cooked through. Season with sea salt and freshly cracked pepper, stir well.

To serve

Ladle the tofu and corn noodle soup into warmed bowls, garnish with remaining spring onions and enjoy in this winter warmer!

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

Cauliflower curry with coriander yoghurt dressing

A popular North Indian dish and one of our personal vegetarian favourites.

Ingredients for two people

5 g	vegetable stock
2 tbs	olive oil
1	red onion, diced
2 tbs	yellow indian curry paste
1 tin	diced tomatoes
1/2	cauliflower, cut into florets
1 tin	chickpeas, strained & rinsed
100 g	frozen peas
150 g	rice
2 tbs	coriander, finely chopped
100 g	yoghurt

Hellofresh recipe

For the curry

Dissolve every 5g of vegetable stock into 300ml of boiling water (5g : 300ml) and leave aside. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 2 minutes. Add the curry paste and cook for 1 minute. Stir in the diced tomatoes and the vegetable stock and bring to a boil.

Add the cauliflower and chickpeas, simmer for 10 minutes. While the cauliflower is cooking you can start boiling the rice.

Add the peas to the curry and cook for another 3 minutes. Season well with salt and pepper.

For the rice

Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.

For the dressing

In a small bowl stir the coriander into the yoghurt.

To serve

Divide the rice between the bowls and top with the cauliflower curry. Spoon over the dressing 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

Lentil spaghetti

Packed with lentils and Italian flavours, this dish is as easy as it is delectable.

Ingredients for two people

2 tbs	olive oil
1	red onion, finely diced
1 tbs	tomato paste
1 tin	diced tomatoes
1 tin	lentils, strained & rinsed
2 tbs	balsamic vinegar
100 g	kalamata olives
3 tbs	mint, finely chopped
250 g	spaghetti
50 g	parmesan, freshly grated

Hellofresh recipe

For the sauce

Heat the olive oil in a pan over medium-high heat. Add the onion and cook for 3 minutes. Add the tomato paste, diced tomatoes, lentils, and the balsamic vinegar. Season with salt and pepper and cook for 5 minutes. Stir in the olives and the mint.

For the spaghetti

Meanwhile, bring a large pot of salted water to boil. Add the spaghetti and cook for 8-10 minutes or until al dente. Strain and return back to the pot, add the pasta sauce and toss well to combine.

To serve

Divide the pasta between bowls and top with some freshly grated parmesan.

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

Haloumi with warm potato salad

This haloumi recipe has a zesty twist that will set your taste buds dancing instantly. 

Ingredients for two people

400 g	potato, halved & quartered
1	red onion, finely diced
1	long red chilli, deseeded & finely diced
3 tbs	mint, finely diced
1/4 cup	parsley, finely diced
1	lemon, zested & juiced
3 tbs	olive oil
200 g	haloumi

Hellofresh recipe

For the potato salad

Preheat the oven to 160C. Bring a large pot of salted water to boil. Add the potatoes and cook for 12 minutes or until just cooked (check by piercing with a knife to see if it feels soft all the way through). While the potatoes are boiling this is a great chance to get the chopping done, we want everything nice and fine so that it coats the potatoes. Remove the potatoes from the water and strain.

Place the red onion, chilli, mint, parsley, lemon zest, half of the lemon juice, and the olive oil in a large salad bowl. Add the warm potatoes to the bowl and toss well. Season with salt and pepper.

For the haloumi

Heat some olive oil in a pan over high heat. Place the haloumi in the pan, it will look very watery to begin with but don’t be concerned, continue to cook the haloumi for 2-3 minutes per side or until they turn golden brown.

To serve

Divide the warm potato salad between plates and serve your haloumi on the side with a good squeeze of lemon juice.

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