Garam masala chickpeas with eggplant

An authentic recipe which brings the colours and flavours of India into your kitchen!

Ingredients for two people

1/2	red onion, diced
1	ginger, diced
2	garlic cloves, crushed
1	chilli, diced
1 tbs	garam masala
1 tin	diced tomatoes
1	eggplant, diced into 1cm cubes
1/2 L	vegetable stock
1 tin	chickpeas, strained & rinsed
1 tbs	palm sugar, or brown sugar
150 g	rice
3 tbs	coriander, chopped

Hellofresh recipe

For the masala

Heat some vegetable oil over medium heat. Add the onion, ginger, garlic, and chilli, stirring occasionally for 5 minutes.

Add the HelloFresh garam masala and cook for 1 minute or until fragrant. Add the tomato and the eggplant and stir occasionally for 3-4 minutes.

Dissolve the stock according to instructions on the packet. Add required amount (as stated in the quantities above) to the pot and bring to the boil. Add the chickpeas and the sugar and reduce heat to a simmer, leave to simmer away for 10 minutes.

For the rice

Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

To serve

Divide the rice between bowls and then spoon over the garam masala chickpeas and garnish with some fresh coriander!

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

Spaghetti with pangrattato

This core Italian dish is served with a unique and delightful HelloFresh touch! 

Ingredients for two people

250 g	spaghetti
30 g	pine nuts
2	garlic cloves, crushed
2 tbs	thyme, stem removed
4 tbs	olive oil
1	sourdough, torn into chunks
1	long chilli, diced
1/2	lemon, zested & juiced
1	cherry tomatoes punnet, halved
1/2	basil bunch, torn
50 g	parmesan, grated

Hellofresh recipe

For the pasta

In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente.

For the pangrattato

Heat some oil in a pan over medium heat, add the pine nuts, garlic, and the thyme leaves. Cook for 3 minutes or until the pine nuts are golden brown. Remove from the pan and set aside.

Heat the olive oil in a pan to medium-high temperature, add the coarsley torn breadcrumbs and cook for 4 minutes or until they have turn golden and crispy. Remove and set aside. In the same pan add the chilli, lemon zest, and cherry tomatoes to the pan and cook for 2-3 minut

In a large bowl combine half of the pangrattato, the pine nuts, and the spaghetti together, add in the remaining lemon zest and juice, cherry tomatoes, and the basil.

To serve

Divide between bowls and and garnish with some 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

Baby beetroot with feta & walnut salad

This herbivorous salad is light, bright, nutritious and best enjoyed with a glass of red.

Ingredients for two people

1 bunch	baby beetroot, scrubbed
2 tbs	olive oil
1 sprig	rosemary, de-stemmed & chopped
150 g	couscous
100 g	baby spinach
50 g	walnuts, roughly chopped
170 g	feta, crumbled

Hellofresh recipe

For the beetroot

Preheat an oven to 200C. Slice your beetroot into thin wedges – the thinner they are the faster they’ll cook! Toss with the oil, rosemary, salt, and pepper, and roast for 25-30 minutes until cooked through.

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 for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.

To serve

Combine the baby spinach, beetroot, walnuts and couscous on a plate. Dot with the feta and dress your salad with a drizzle of olive oil.

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

Rare beef, beetroot and horseradish salad

Light, filling, and oh-too-easy to whip up, you cannot go wrong with this number. 

Ingredients for two people

2	beetroot, peeled & cut into thin wedges
250 g	chat potato, cut into thirds
400 g	rump steak
80 g	mixed salad
20 g	horseradish cream
3 tbs	fresh parsley, chopped

Hellofresh recipe

For the beetroot

Bring a saucepan of salted water to the boil. Blanch your thin wedges of beetroot for 5 minutes. Remove from the water and set aside. Add the potatoes to the same pot (it’s okay if your water is pink) and cook for 8 minutes or until soft. Drain.

For the steak

Heat a pan over high heat and cook the steaks for about 2 minutes on each side. You can, of course, cook your meat for longer but rare beef is beautiful in this salad. Once cooked to your liking remove from heat. As you’re cooking the steak you might like to add your potatoes to the pan and cook them for a few minutes on each side as well.

To serve

To serve, arrange the salad, beetroot, and potatoes on plates. Thinly slice the beef and drape these slices over the top of your salad and then drizzle with the horseradish cream and parsley. Remember horseradish cream can have bit of a kick!

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

Prawn & Tomato Linguine

The spaghetti and tomato provide the perfect base for fresh juicy prawns. Yum!

Ingredients for two people

250 g	linguine
2 tbs	olive oil
2	garlic cloves, peeled & crushed
1	long chilli, deseeded & finely chopped
300 g	prawns
1/4 cup	white wine (optional)
2	tomato, diced into cubes
1 tsp	caster sugar (optional)
1 small handful	parsley, roughly chopped
1/2	lemon, juiced

Hellofresh recipe

This is a wonderfully quick and delicious recipe. The secret here is to not overcook the ingredients, we want to hold on to as much juice from the tomatoes because this is going to be our sauce, so don’t over stew it!

For the pasta

In a large pot bring some salted water to the boil. Add the spaghetti to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick.

Remove and then strain. Once the pasta has strained sufficiently give it a quick rinse under some hot water, this will prevent the pasta from drying out and make it easier for all the delicious flavours to attach themselves to the pasta!

For the sauce

In a large pan heat the olive oil over medium heat. Add garlic and chilli, cook for 1 – 2 minutes until fragrant. Now add in the prawns and cook for 1 additional minute. Add the white wine and let it evaporate for 2-3 minutes.

Add the tomatoes and cook for a further 3 minutes until the tomatoes just start to break down. Give it a quick taste, if the tomatoes are giving off too much acidity you can add a teaspoon or two of caster sugar to help balance things out. Season with salt and pepper, remove from heat and set aside.

Add the pasta to the sauce and toss until well combined, season with salt and pepper

To serve

Sprinkle with freshly chopped parsley and a good squeeze of lemon juice. Share it amongst bowls 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

Pineapple with haloumi and tabbouleh

Nice and spicy, sweet and tart, this distinctive dish will be a definite crowd pleaser.

Ingredients for two people

150 g	couscous
1/2	red onion, finely diced
1	lemon, juiced
1/2	parsley bunch, finely diced
1/2	mint bunch, finely diced
2 tbs	olive oil
1/2	pineapple, peeled, cored & cut into rectangles
250 g	haloumi, cut into rectangles

Hellofresh recipe

For the tabbouleh

Place the couscous in a bowl and boil some water (the water has to be double the amount of your cous cous 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.

Meanwhile, in a large bowl mix the red onion, lemon juice, parsley, mint and the olive oil.

Remove the glad wrap and begin to fluff the couscous with a fork, breaking apart any clumps. Add the couscous to the salad bowl and stir to combine.

For the pineapple and haloumi

Heat a griddle pan or BBQ to medium with some oil. Cook the pineapple and haloumi for 2-3 minutes on each side or until golden brown and warmed through.

To serve

Plate the haloumi and pineapple through the tabbouleh, season with salt and pepper, and serve.

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

Coriander chicken with green rice

Green rice harmonises with any dish, but goes specifically well with herby chicken.

Ingredients for two people

2 tsp	coriander ground
1/2	ginger knob, finely chopped
1	garlic clove, crushed
1/2 tsp	salt
2 tbs	vegetable oil
1/2	coriander bunch, chopped
1	lemon, zested and juiced
350 g	chicken breast
150 g	rice
1	spring onions, chopped
2	celery stalks, chopped

Hellofresh recipe

For the coriander chicken

In a mortar and pestle make a paste out of the ground coriander, ginger, garlic, salt (if you don’t have a mortar and pestle just mix in a small bowl to combine). Add the vegetable oil and mix until combined, then stir in half the fresh coriander, lemon zest & juice. Coat the chicken breast well with the marinade and leave aside while you start on the rice.

For the rice

Bring a large pot of salted water to the boil and add the rice. Cook it for 12 minutes or until soft. Now is a good time to work on the chicken.

For the coriander chicken

While the rice is cooking, heat a pan to medium-high heat, cook the chicken for 2-3 minutes on either side or until cooked through (raw chicken really isn’t good!), cooking time will vary depending on the thickness of you chicken.

For the rice

Once the rice is cooked, strain the rice and transfer to a bowl. Add the remaining fresh coriander, spring onion, and celery to the rice and toss to combine.

To serve

Serve your zesty coriander chicken with a side of the green rice, 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

Vegetarian tagine

A light and healthy recipe that both parents and kids will not be able to get enough of.

Ingredients for two people

2 tsp	HF chermoula spice
1/2	parsley bunch, chopped
1/2	coriander bunch, chopped
2	garlic cloves, crushed
2 tbs	red wine vinegar
3 tbs	olive oil
150 g	couscous
1	red onion, quartered
2	carrot, sliced diagonally
1 L	vegetable stock
1 tin	diced tomatoes
200 g	sweet potato, diced into 1cm cubes

Hellofresh recipe

For the chermoula

Add the chermoula spice blend, parsley, coriander (keep a little for garnish), garlic, red wine vinegar and olive oil into a food processor. Blend until smooth.

For the couscous

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.

For the tagine

Heat some oil in a pot or, if you have one, a tagine to medium-high temperature. Add the onion and carrot and cook for 5 minutes until brown.

Dissolve the vegetable stock according to the instructions. Add the required amount of stock and the tinned tomatoes and bring to the boil, add the sweet potato and cook for 8 (make sure you cut them small so that they cook faster). Add chermoula and cook for a further 8-10 minutes.

To serve

Divide the fluffed couscous between bowls and spoon the tagine over the top, garnish with coriander 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

Harissa chicken and fennel

This classic combo of harissa chicken and fennel will simply make your night!

Ingredients for two people

350 g	chicken thigh
1 tbs	harissa paste
1	fennel, finely sliced
70 g	rocket
2	tomato, roughly chopped
1/2	coriander bunch, chopped
3 tbs	olive oil
1/2	red onion, sliced
1/2	lemon, juiced

Hellofresh recipe

For the chicken

Preheat the oven to 180ºC. Place the chicken thigh into a baking tray and then add in the harissa paste, season well with salt and pepper and mix to coat the chicken with the harissa. You don’t need to trim the thighs as the roasting will cook the fat out, place the chicken on a wire rack if you want to separate the fat.

Place the chicken into the oven for 15-20 minutes or until the chicken is golden brown. Remove from the oven and allow to cool.

For the salad

Meanwhile, combine the fennel, rocket, tomato, coriander leaves, onion into a salad bowl and toss to combine.

For the chicken

Now that the chicken is cool enough to handle, place it on a chopping board and chop it into bite sized pieces. To take full advantage of the harissa flavour you can return the chicken to the baking tray and toss it in the tray so that the freshly chopped chicken is coated with the harrisa.

To serve

Add the chicken to the salad bowl along with the lemon juice and olive oil and toss to combine. Season well with salt and pepper and the divide between plates.

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

Grilled lamb and chickpea salad

A healthy and delicious meal which will leave you satisfied without the guilty feelings.

Ingredients for two people

1/2	mint bunch, roughly chopped
1/2	coriander bunch, roughly chopped
2 tsp	cumin
3 tbs	olive oil
1	lemon, zested & juiced
1	lamb roast
1/2	red onion, finely sliced
2	tomato, cut into thin wedges
70 g	rocket
1 tin	chickpeas, strained & rinsed

Hellofresh recipe

For the chermoula dressing

Preheat the oven to 180C. Using a food processor or mortar & pestle, process the mint, coriander, half of the cumin, half the lemon juice, and olive oil together until a smooth paste forms – you may need to add a little extra olive oil to help it along. Taste and adjust seasoning with salt and pepper and then leave aside. Alternately, you can finely chop all the ingredients and combine them with the oil and lemon juice.

For the lamb

Score the lamb fat diagonally across the lamb rump. Combine a splash of oil, lemon zest, salt and pepper, and the remaining half of the cumin in a bowl.

Heat a griddle or large pan over medium heat, add the lamb and turn to coat as you. Cook the lamb for 2 – 3 minutes on each side to seal the moisture in.

Place the lamb rump onto a baking tray and place in the oven, cook for 12-15 minutes or until the lamb is cooked medium-rare, or for a little longer if you like it well done. Transfer to chopping board and allow to rest for a couple of minutes, slice the lamb into thin slices.

For the salad

Combine the tomato, red onion, rocket, and chickpeas in a salad bowl and toss to combine. Dress the salad with the chermoula.

To serve

Divide the salad between bowls and then serve the sliced lamb roast on top with one last squeeze of fresh 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