When you combine spicy chicken with our version of ratatouille you really can’t go wrong – bon appétit!
Ingredients for two people
| 2 | zucchini, diced |
| 2 | tomatoes, diced |
| 1 | garlic clove, peeled & crushed |
| 1 tbs | olive oil |
| 350 g | chicken breast |
| 10 g | HelloFresh dukkah spice mix |
| 1 tin | lentils, drained & rinsed |
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Preheat the oven to 200ºC.
A warm veggie dish filled with fresh greens and perfectly complimented with nutty flavours.
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| 2 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 | eggplant, sliced into ribbons |
| 2 | zucchini, sliced into ribbons |
| 1 tin | lentils, drained & rinsed |
| 2 handfuls | baby spinach, washed |
| 1 bag | cashew nuts, crushed |
| 1 small handful | mint, roughly chopped |
| 1 | lemon, juiced |
| 2 | Lebanese bread |
| 1 tub | yoghurt |
Hellofresh recipe
Za’atar is one of our all time favourite spices. When you whip up this fresh number you’ll see why!
Ingredients for two people
| 2 tsp | HelloFresh za’atar spice blend |
| 2 tbs | olive oil |
| 2 | pork steaks |
| 1 tin | lentils, drained & rinsed |
| 1 bunch | spring onions, finely chopped |
| 1 handful | parsley, finely chopped |
| 1 handful | mint, finely chopped |
| 1 punnet | cherry tomatoes, diced |
| 2 | garlic cloves, peeled & crushed |
| 1/2 | lemon, juiced |
Hellofresh recipe
For the pork
In a small bowl combine the za’atar with half of the olive oil, and a good grind of salt and pepper. Evenly coat the pork steaks in the spice mix. Heat some oil in a pan over a medium- high heat and cook the pork for 6-7 minutes on each side.
For the tabouleh
While you are cooking the pork you can get started on the tabbouleh. In a large bowl, toss together the lentils, spring onions, parsley, mint, tomatoes, garlic, the remaining olive oil, and half of the lemon juice until well combined.
To serve
Serve up your delicious pork steaks with the tabbouleh. Give an extra squeeze of lemon juice if you like. 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
Simple, warm and scrumptious – you’ll never want this dinner experience to end.
Ingredients for two people
| 1 tbs | olive oil |
| 2 | garlic cloves, peeled & crushed |
| 1 tin | diced tomatoes |
| 2 tsp | HelloFresh Middle Eastern spice blend |
| 2 sprigs | rosemary leaves only, chopped |
| 1 tin | lentils, drained & rinsed |
| 1 | lemon, zested & juiced |
| 350 g | diced lamb |
| 1 handful | Lebanese mint, finely chopped |
| 1 tub | yoghurt |
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A traditional touch-your-heart soup full of healthy veggies and delicious aromas.
Ingredients for two people
| 1 | onion, diced |
| 2 | garlic cloves, crushed |
| 2 | celery stalks , finely sliced |
| 2 tsp | Moroccan spice |
| 500 ml | vegetable stock |
| 1 tin | diced tomato |
| 1 tin | lentils, strained & rinsed |
| 1/4 bunch | parsley bunch, chopped |
| 1/4 | coriander bunch, chopped |
| 2 | turkish rolls |
| 1 | lemon, juiced |
Hellofresh recipe
For the soup
Prehear the oven to 180C. Heat some oil in a pot over medium-high heat. Add the onion, garlic, and celery and sauté for 3 minutes. Add the Moroccan spice and cook for a further minute. Dissolve each vegetable stock packet into 500 ml of water. Add the stock, diced tomatoes, and lentils to the dish and bring to the boil. Reduce to a simmer and add the parsley and coriander, leave for 20 minutes.
For the bread
Slice the Turkish rolls in half and place them in the oven for 5-7 minutes- if you are feeling naughty lather them with butter!
To serve
Divide the minestrone between bowls and offer a generous squeeze of lemon (be careful not to squeeze in the pips!), season with salt and pepper. Dunk your freshly baked bread into the minestrone 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
A fantastic combination of ingredients which create a filling and satisfying dinner.
Ingredients for two people
| 100 g | pearl barley |
| 1 | brown onion, diced |
| 2 | garlic cloves, crushed |
| 2 tsp | cumin |
| 1 tin | lentils, rinsed & drained |
| 2 | carrots, roughly sliced |
| 1 tin | diced tomatoes |
| 1 tbs | brown sugar |
| 5 g | vegetable stock powder |
| 250 ml | boiling water |
| 100 g | yoghurt |
| 20 g | tahini |
| 1 | lemon, juiced |
| 60 g | rocket |
Hellofresh recipe
For the barley
Bring a pot of salted water to boil and add the barley, leave to simmer for 30 minutes and then strain.
For the lentil salad
Heat some oil in a pan over medium-high heat. Add the onion and garlic to the pan and cook for 3 minutes, then add in the cumin and sauté for a further 1 minute.
Now add the lentils, carrots, diced tomatoes, sugar and the vegetable stock powder along with 250ml of boil water for every 5g of stock. Bring to the boil and leave it to simmer away with vigour for 20 minutes or until the liquid begins to evaporate.
Taste and adjust seasoning throughout its journey. Remove from the heat and add in the cooked barley and stir well to combine.
For the dressing
While the lentil mixture is simmering, prepare the tahini and yoghurt dressing. Simply place the yoghurt, tahini, half the lemon juice, and a good grind of salt and pepper into a small bowl.
To serve
Toss the rocket through the barley and lentils and then serve between plates with a good spoonful of yoghurt and tahini dressing and a squeeze of lemon.
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
Who would have thought that so much healthiness in one plate could taste this good!
Ingredients for two people
| 1 | broccoli, cut into florets |
| 400 g | sweet potatoes, cut into 1cm cubes |
| 1/2 | red onion, quartered |
| 3 tbs | olive oil |
| 75 g | rocket, washed & dried |
| 1/2 | lemon, juiced |
| 1 tin | lentils, strained & rinsed |
| 1/2 bunch | parsley, chopped |
Hellofresh recipe
For the vegetables
Preheat the oven to 180ºC. Add the broccoli, sweet potato, and onion to a baking tray and dress with a generous amount of olive oil (just enough to coat all of the veg) and then season with salt and pepper. Bake for 20-25 minutes or until the sweet potato is cooked through and the broccoli begins to richen in colour. Remove from the oven and allow to sit for a few minutes.
For the salad
In a large salad bowl mix the rocket, lemon juice, lentils, and parsley until well combined. Once the roasted veg have cooled enough to handle, add them to the salad bowl and toss to combine. Dress with a little more olive oil, taste and adjust seasoning accordingly.
To serve
Divide the salad between 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
A classic, healthy and delectable combination of caramelised veggies and warm lentils.
Ingredients for two people
| 100 g | brown lentils |
| 2 | carrot, quartered lengthways |
| 200 g | sweet potato, cut into wedges |
| 1 | red capsicum, cut into lengths |
| 1 | red onion, cut into wedges |
| 2 | garlic cloves |
| 80 g | rocket, washed |
| 1 | lemon, zested & juiced |
| 3 tbs | olive oil |
| 1 tbs | white wine vinegar |
Hellofresh recipe
For the lentils
Preheat the oven to 200ºC. Bring a large pot of salted water to the boil. Add the lentils and leave to simmer for 20-25 minutes. Strain the lentils and then transfer to a salad bowl and allow them to cool.
For the veggies
Place the carrot, sweet potato, red capsicum, red onion, and garlic cloves onto a baking tray. Dress well with some olive oil and season liberally with salt and pepper. Place the vegetables into the oven for 25-30 minutes or until the onions have caramelised and the sweet potato is cooked through.
Add the rocket, chopped parsley, lemon zest and juice to the boiled lentils. Toss well to combine. Now add in the roast vegetables once they have cooled slightly (otherwise the heat will wilt the rocket),
To serve
Dress with the olive oil and white wine vinegar. 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
Freshen up your dinner with this minty recipe coupled with light nutritious fish.
Ingredients for two people
| 3 tbs | olive oil |
| 2 tsp | sumac |
| 300 g | white fish fillets |
| 1 tin | lentils, strained & rinsed |
| 1 bunch | mint, finely chopped |
| 3 tbs | parsley, finely chopped |
| 1 tbs | white wine vinegar |
| 1/2 | lemon |
Hellofresh recipe
For the marinade
Place the olive oil and half of the sumac in a small bowl, whisk well together and then add in the white fish fillets and toss sufficiently to coat the fish in the sumac. Leave aside to marinate.
For the salad
Place the strained lentils in a salad bowl and add the finely chopped mint leaves, parsley and the remaining sumac. Dress the minted lentil salad with some olive oil and the white wine vinegar, and season with salt and pepper. Leave aside to allow the fresh flavours amalgamate.
For the fish
Pre-heat the oven to 180º. Heat a small pan over high heat and add a dash of olive oil to the pan. Liberally season the fish with sea salt and then place them into the pan, skin side down. Cook for 3-4 minutes and then turn the salmon fillets over, place the pan into the oven for a further 3 minutes to finish the cooking process. Remove from the oven, transfer to a plate, and then leave to rest.
To serve
Divide the lentil tabbouleh between plates and serve the sumac fish on the side.
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
The extra kick and extra nutrition in this steaky number will make your night.
Ingredients for two people
| 1 | carrot, finely diced |
| 1/2 | red onion, finely diced |
| 2 stalks | celery, finely diced, leaves reserved |
| 1 tin | lentils, strained & rinsed |
| 2 tbs | white wine vinegar |
| 3 tbs | olive oil |
| 400 g | Angus rump steak |
| 1/2 cup | coriander, finely chopped |
Hellofresh recipe
For the salad
Finely chop the carrot, red onion, celery, celery leaves, and place them into a salad bowl. Add the strained lentils and toss well to combine. Dress the salad with the white wine vinegar and olive oil then season with salt and pepper. We are going to add in the coriander at the last minute so it remains nice and fragrant.
For the steak
Heat some oil in a pan or griddle over high heat. Season your steak with salt and pepper on both sides just before you add the steak to the pan. Cook the steak for 3-4 minutes on either side. Cooking time will vary depending on your preference and the thickness of your steak. Remove from the pan and leave aside, cover with foil, and leave to rest for 3 minutes.
Tip: the closer you bring your steak down to room temperature before cooking it, the more tender it will be!
For the salad
Add the chopped coriander to the lentil salad and toss well to combine. Taste and adjust seasoning accordingly with salt and pepper.
To serve
Place your rested and relaxed angus on your plates and serve with a side of the beautifully fresh and fragrant coriander and lentil 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
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