Patate Dolci e Pizze Feta

Sweeten up your night with a pizza recipe worthy of even Italy’s finest pizzeria!

Ingredients for two people

500 g	sweet potato, peeled & cubed
1/2	red onion, roughly chopped
3 tbs	olive oil
2 tbs	balsamic vinegar
120 g	pizza sauce
3	lebanese bread
1/2	mint bunch, finely chopped
85 g	feta, crumbled

Hellofresh recipe

For the vegetables

Preheat the oven to 180ºC. Place the cubed sweet potato (the smaller you cube them the faster they’ll cook!) and the red onion in a salad bowl and toss it through the olive oil and the balsamic vinegar, season with salt and pepper. Place onto a baking tray and then place them into the oven for 20 minutes until the sweet potato has caramelised.

For the pizza

Prepare your pizza bases by spreading the pizza sauce over the lebanese bread with the back of a spoon.

Once the sweet potato and red onion is cooked, remove them and reduce the heat of the oven to 160ºC. Scatter the sweet potato and red onion over each of your pizza bases, sprinkle a good amount of mint and feta over the top of the pizzas and then return the bases to the oven. Cook for a further 6-7 minutes or until the bases have just turned crispy.

To serve

Remove the pizzas from the oven, chop them into quarters, buon appettito!

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

Cajun Chicken with Feta and Pearl Couscous

 Fall in love with this blend of aromatic Cajun, tasty feta and soft couscous!

Ingredients for two people

2 tbs	olive oil
2 tsp	cajun seasoning
350 g	chicken thigh
150 g	pearl couscous
1	tomato, roughly chopped
2	cucumber, roughly chopped
1/2	red onion, finely chopped
1/2	parsley bunch, finely chopped
1/2	mint bunch, finely chopped
85 g	feta, crumbled
2 tbs	white wine vinegar

Hellofresh recipe

For the chicken

Preheat your oven to 180C.

In a small bowl whisk together the olive oil and the cajun seasoning, add in the chicken thigh and toss well until the chicken is well coated. You don’t need to trim the fat of the chicken thighs as it will cook off and provide moisture to your chicken.

Place onto a baking tray and place into the oven for 20 minutes or until the chicken becomes golden on the outside. Remove and place on a chopping board, when they have cooled enough roughly chop the chicken into bite size pieces.

For the couscous

In a large pot bring some salted water to the boil. Add the pearl couscous to the boiling water and cook for approximately 10 minutes, stirring regularly to ensure the pasta does not stick. Strain and then refresh the pearl couscous with some cold running water and leave aside to drain.

For the salad

In a large salad bowl toss together the tomato, cucumber, red onion, parsley, and mint, then liberally season with salt and pepper. Toss through the feta, chicken, and dress with a bit of olive oil and the white wine vinegar.

To serve

Divide between plates 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

Roast tomato with feta and chermoula couscous

A bright and nutritious dish which is as filling as it is flavoursome.

Ingredients for two people

1 punnet	cherry tomatoes
150 g	couscous
1/2	coriander bunch, finely chopped
1/3	parsley bunch, finely chopped
100 g	feta, finely crumbled
2 tsp	chermoula spice
2	garlic cloves, chopped
1	chilli, deseeded
1 tbs	red wine vinegar
3 tbs	olive oil

Hellofresh recipe

For the tomatoes

Preheat the oven to 180ºC. Place the cherry tomatoes on a baking tray, drizzle a good glug of olive oil over them and season with salt and pepper, then shake the tray until they are well coated. Place the tray in the oven for 20 minutes or until the cherry tomatoes begin to soften, the skin will start to splinter.

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. Toss through half of the parsley, half of the coriander, and the crumbled feta with a good splash of olive oil.

Meanwhile, in a food processor, add half of the parsley, chermoula spice, half the coriander, garlic, chilli, olive oil and vinegar. Process until smooth, you may need to add more olive oil, season with salt and pepper to taste.

To serve

Add the chermoula blend to the couscous and toss until well combined, serve the roasted cherry tomatoes on top.

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

Cumin roasted lamb with greek salad

The cumin compliments the tender lamb exquisitely in this simple but delicious meal.

Ingredients for two people

2 tsp	cumin
4 tbs	olive oil
1/2 bunch	oregano, leaves separated & chopped
1	lamb roast
2	tomatoes, finely diced
2	cucumber, finely diced
1/2	red onion, finely diced
100 g	kalamata olives, finely chopped
1 tbs	white wine vinegar
75 g	feta, crumbled

Hellofresh recipe

For the lamb

Preheat the oven to 180ºC. In a small bowl mix together the cumin, olive oil, and half of the oregano. Using your hands rub the marinade all over the lamb. Season the lamb with salt and pepper. Heat a pan over high heat, add the lamb on both sides and sear until golden brown, transfer the lamb to a baking tray and place in the oven for 12-15 minutes, cooking time will vary depending on the thickness and your preference.

For the greek salad

Meanwhile, let’s make the most delicious and simple salad ever! Dice the tomatoes, cucumbers, red onion, olives, and remaining oregano and add to a salad bowl, tossing well to combine. Dress with some olive oil, vinegar, and taste and adjust seasoning accordingly. At the last minute add the feta and toss through gently.

To serve

Remove the lamb from the oven and leave aside to rest for a couple of minutes. Slice your cumin lamb roast to your preferred thickness and serve with a side of the greek salad.

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 tomato penne with feta

This delight will have your tastebuds kicking to the wonderful spectrum of spices!

Ingredients for two people

1/2	red capsicum, sliced lengthways
3 tbs	olive oil
2	garlic cloves, crushed
1/2	red onion, diced
2 tsp	smoked paprika
1 tin	diced tomatoes
250 g	penne pasta
75 g	feta, crumbled

Hellofresh recipe

For the capsicum

Preheat the oven to 200ºC. Chop the top off the capsicum then slice it in half lengthways. Remove the seeds and cut into about 10 slices lengthways. Thoroughly coat the capsicum in the olive oil and season them with salt and pepper. Put the slices on a baking tray and put this in the oven for around 15 minutes.

For the sauce

Add some olive oil to a saucepan over medium heat. Add the garlic and red onion  into the pan and cook for around 1 minute. Add in the diced tomatoes and the smoked paprika, allow it to bubble away on medium heat until the sauce thickens.

The capsicum slices should be nice and crispy now so take them out of the oven and mix them through the tomato sauce gently.

For the pasta

While the sauce is cooking, 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”, stirring regularly to ensure the pasta does not stick.

To serve

Toss the pasta sauce through the penne and then divide between bowls and serve with the crumbled feta. Spanish guitar music optional.

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

Shakshuka with sourdough and feta

You’re guaranteed to adore this scrumptious HelloFresh version of a North African dish!

Ingredients for two people

2 tbs	olive oil
1/2	red onion, finely chopped
2	garlic cloves, finely chopped
2 tsp	cumin
1 tsp	sugar
1/2	red capsicum, sliced
1/2 bunch	oregano, leaves separated & torn
1/2 bunch	parsley, chopped
1 tin	diced tomatoes
2	eggs, depending on pan size (optional)
2	sourdough baguette
75 g	feta, crumbled

Hellofresh recipe

For the sauce

Preheat the oven to 180ºC. Heat a large saucepan (preferably oven proof) over medium-high heat and add the olive oil. Add the onion, garlic, cumin, capsicum, sugar, oregano, half of the parsley, and cook on high for 3 minutes to get a nice colour. Add the diced tomatoes and a dash of hot water (not too much, we don’t want to make it soupy!). Cook over a low heat for 15 minutes, adding more water to prevent it from drying out.

For the shakshuka

If using eggs, with a spoon make a little well in the sauce and crack one of the eggs into the well, repeat until you have used all of the eggs that you can fit in (be sparing on the eggs, we want to see all of the delish sauce). Sprinkle the feta cheese over the top and place into the oven for 10-12 minutes. This is a great time to place your baguettes into the oven as well.

Remove from the shakshuka from the oven, using a knife pierce the egg to make sure all of the whites are cooked (or the yolk as well if you want it more well done). Remove the bread from the oven. If you don’t have an oven proof pan, which you should, you can simply just leave the shakshuka on the stove and cover it with a lid instead for the same amount of time.

To serve

Leave your shakshuka in the saucepan and place in the middle of the table, using your freshly baked bread dig into this wonderfully flavoursome dish being sure to get a bit of everything with each and every bite!

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

Mediterranean penne

A tasty, healthy and simple Italian-inspired take on an American casserole – yum!

Ingredients for two people

250 g	penne pasta
1/2	red onion, , chopped
2	garlic cloves, chopped
1 punnet	cherry tomatoes, halved
1/2 bunch	parsley, diced
80 g	kalamata olives, halved
150 g	artichokes
100 g	feta, crumbled
60 g	rocket

Hellofresh recipe

For the pasta

Bring a large pot of salted water to the boil. Add the pasta to the boiling water and cook for approximately 8-10 minutes or until “al dente”.

For the vegetables

Heat some oil in a pan to medium-high heat. Add the onion and garlic then cook for 2 minutes. Turn the pan down to a low heat and add the cherry tomatoes, parsley, olives, and artichokes, cook gently for a further 3 minutes.

Toss the pasta with the vegetables to combine, then toss through the rocket leaves.

To serve

Add the crumbled feta and lightly toss through, divide the pasta amongst your 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

Summer couscous salad of feta and gremolata

A couscous salad wonderfully enhanced with zesty lemon, fresh mint and salty feta.

Ingredients for two people

150 g	couscous
1/2 bunch	parsley bunch, chopped
1/2	lemon, zested & juiced
2	garlic cloves, chopped
1 tin	cannellini beans, strained & rinsed
1/2 bunch	mint, chopped
2	cucumber, diced
1 tsp	HF all spice
100 g	feta, crumbled
2 tbs	olive oil

Hellofresh recipe

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous “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 cling wrap, leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

For the gremolata

For the gremolata place the parsley, lemon zest, and garlic on the chopping board. Chop the ingredients together until they are nice and fine and are well combined. Gather the gremolata and place in a small bowl and leave aside.

For the salad

Combine the cannelini beans, mint, cucumber, and the all spice in a large bowl with a dash of olive oil and toss well to combine. Toss through the couscous, crumble the feta and toss in the gremolata and lightly mix through.

To serve

Divide the salad between bowls and serve with a dash of olive oil, and 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

Mushroom burgers with feta & wilted spinach

Every bite of this veggie burger will satisfy you in the only way a burger can!

Ingredients for two people

4	field mushroom
2	bread rolls
1	red onion, sliced into thick rings
1 tbs	balsamic vinegar
60 g	baby spinach
2	garlic cloves, crushed
100 g	feta, crumbled
60 g	sundried tomatoes

Hellofresh recipe

For the mushrooms

To start – take your bread out of the fridge to bring it to room temperature and preheat the oven to 180C.

Heat the olive oil in a pan over medium-high heat, place the mushrooms in to the pan and cook for 3 minutes on either side or until they have softened. Set aside in a warm resting place.

For the bread

Once you pull the mushrooms out of the oven this is a good time to bake your fresh bread, place the bread rolls into the oven for 8-10 minutes. When ready, remove from the oven and slice in half to get ready for burger assembly.

For the filling

In a pan, heat some more oil over medium-high heat. Add the onion rings, drizzle them with balsamic vinegar, and cook for 3 minutes on either side or until they have cooked right through and caramelised. Once cooked, remove from the pan and leave aside in a warm place. Add a little more oil in the pan, add the spinach and garlic, cook for 2 minute or until the spinach leaves have wilted down. Remove and set aside with the onion rings.

To serve

Start by dividing the spinach over the bases of the burger buns, then the onion, then the mushrooms, topped with the sundried tomatoes and finally the feta cheese.

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