Enjoy this array of roasted veggies which offer a great taste and texture to the pearl couscous.
Ingredients for two people
| 350 g | pumpkin, diced into 2 cm cubes |
| 2 | carrot, diced into 2 cm cubes |
| 2 | zucchini, diced into 2 cm cubes |
| 2 tbs | olive oil |
| 2 tbs | HelloFresh mixed herbs |
| 2 tsp | HelloFresh smoked paprika |
| 1 | lemon, juiced & zested |
| 150 g | pearl couscous |
| 1 small handful | coriander, roughly chopped |
| 70 g | rocket, washed |
Hellofresh recipe
A bright and creamy pasta dish which incorporates nuts for extra crunch and spinach for extra strength.
Ingredients for two people
| 1 bag | pumpkin, diced into 1 cm cubes |
| 1 | garlic clove, peeled & crushed |
| 1 tbs | olive oil |
| 1 bag | pine nuts |
| 200 g | penne pasta |
| 2 handfuls | baby spinach, washed |
| 1 tub | ricotta |
Hellofresh recipe
Fall in love with this blend of aromatic thyme, zesty lemon and soft couscous!
Ingredients for two people
| 4 tbs | olive oil |
| 1 | lemon, juiced & zested |
| 1 | garlic clove, peeled & crushed |
| 1 small handful | thyme, destemmed |
| 2 | chicken breasts |
| 150 g | pumpkin, diced into 1cm cubes |
| 1 | brown onion, sliced |
| 150 g | couscous |
| 50 g | baby spinach, washed |
| 1/2 block | fetta, crumbled |
Hellofresh recipe
A fret-free-frittata perfectly combined with sweet pumpkin and creamy ricotta.
Ingredients for two people
| 300 g | pumpkin, cubed |
| 300 g | potato, sliced thinly |
| 1 | rosemary bunch, destemmed |
| 6 | free range eggs |
| 50 ml | milk |
| 1 | parsley bunch, roughly chopped |
| 2 tbs | butter |
| 100 g | ricotta |
| 60 g | rocket, washed |
| 1/2 | lemon, juiced |
Hellofresh recipe
For the roast veggies
Preheat the oven to 180ºC. Place the pumpkin, potato, and rosemary onto a baking tray and season well with salt and pepper and offer a good glug of olive oil. Place in the oven for 20 minutes.
For the frittata
While the veg are roasting, place the eggs into a large bowl along with the milk and whisk until well combined. Add in the chopped parsley and season with salt and pepper.
With the butter, lightly grease a shallow baking dish that will hold the eggs and vegetables. Pour in the egg mixture, then add the cooked vegetables, season with salt and pepper. Place in the oven for 15 minutes.
To serve
Remove from the oven and then serve with a few dollops of the ricotta, a handful of rocket, and a 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
Enjoy this latest and greatest recipe of roasted pumpkin on a bed of citrus goodness!
Ingredients for two people
| 400 g | pumpkin, diced into 1cm cubes |
| 150 g | rice |
| 1 | orange, rind reserved & juiced |
| 5 g | vegetable stock |
| 2 tbs | butter |
| 1 | brown onion, diced |
| 2 | garlic cloves, crushed |
| 2 | carrot, julienned |
| 2 tsp | sugar |
| 1/2 | coriander bunch, roughly chopped |
Hellofresh recipe
For the pumpkin
Preheat the oven to 180ºC. Place the diced pumpkin onto a baking dish, season with salt and pepper and dress with some olive oil. Place in the oven for 25 minutes or until the pumpkin begins to brown. Remove from the oven and leave aside.
For the rice
Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal).
For the pilaf
With a knife, remove the rind from half the orange in broad strips. Cut away as much of the pith as possible and cut the rind into fine strips.
To prepare the stock, dissolve every 5g of stock into 500ml of water and then add the orange juice.
Heat the butter in a pan over medium-high heat, add the onion and sauté until soft. Add the garlic and cook for another 2 minutes.
Add the washed rice, stir it in and cook for 1 minute. Add twice as much stock as you have rice (for 150g of rice add 300ml of stock) and bring to the boil, then once boiling reduce the heat to a low simmer and cover with a lid.
Top it up with a splash or so of stock every couple of minutes and mix just enough to prevent the rice from sticking to the bottom of the pan. After approximately 12-14 minutes the rice should have absorbed all of the stock. Remove from the heat.
While the rice is cooking, heat some butter in a pan over medium heat, add the carrots and sauté until softened. Remove the carrots and set aside. In the same pan, add the orange rind and cook over medium heat for a couple of minutes until it softens, add the sugar and stir until the moisture is cooked off and the rind is slightly caramelised.
To serve
Add the carrots, orange rind, coriander, and pumpkin to the rice and stir gently to combine. 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
A perfectly creamy curry that’s slightly sweet yet spicy, and full of Thai herbs and spices!
Ingredients for two people
| 40 g | red curry paste |
| 200 | coconut milk |
| 1 tbs | vegetarian fish sauce |
| 400 g | pumpkin, peeled & cut into cubes |
| 80 g | green beans, topped & tailed |
| 150 g | rice |
| 1/4 bunch | coriander, roughly chopped |
Hellofresh recipe
For the curry
Fry the curry paste over medium heat in the bottom of the saucepan – be aware that the curry paste is hot. After 2 minutes add the coconut milk and the vegetarian fish sauce. Mix to combine with the curry paste. Add the pumpkin and bring to the boil. Once boil, reduce the heat, and simmer, for 15 minutes stirring occasionally.
Taste your curry as you go. Feel free to add a little more fish sauce or salt.
When the pumpkin is cooked to your liking, add the beans and cook for 2 minutes until just tender. Remove from heat.
For the rice
Bring some salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
To serve
Serve your pumpkin curry with rice and garnish with chopped 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
The epitome of an ideal spring dish, this salad is light, bright and nutritious.
Ingredients for two people
| 400 g | pumpkin , peeled & diced into 1cm cube |
| 1 | red onion, quartered |
| 300 ml | vegetable stock |
| 150 g | couscous |
| 400 g | chickpeas, rinsed and drained |
| 80 g | rocket |
| 100 g | feta, crumbled |
| 2 tbs | olive oil |
| 2 tbs | balsamic vinegar |
Hellofresh recipe
For the pumpkin
Preheat the oven to 200C. Place the peeled and diced pumpkin onto a baking tray, drizzle with some olive oil, season with salt and pepper and then place the tray into the oven for 20 minutes or until the pumpkin is golden brown – cooking time will vary depending on how small you chop up the pumpkin, so if you are in a rush make it nice and small!
For the couscous
Dissolve the stock into boiling water according to the instruction on the packet. Place the couscous into a bowl and add the boiling stock. Stir, then cover with cling wrap and leave aside for 5 minutes. Remove the cling wrap and then begin to fluff the couscous with a fork until it becomes light and fluffy.
For the salad
In a salad bowl, combine the chickpeas, red onion, rocket, and feta. Dress with the olive oil and the balsamic vinegar, season with salt and pepper and then toss well to combine. At the last minute add the golden roasted pumpkin and red onion toss gently to combine (so that you don’t mush the pumpkin).
To serve
Divide 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
Spring into a world of culinary scrumptiousness with this unique and healthy dinner!
Ingredients for two people
| 2 tbs | olive oil |
| 1 | lemon, zested & juiced |
| 2 | garlic cloves, chopped |
| 1 | rosemary, destemmed |
| 1 | lamb roast |
| 300 g | pumpkin, peeled & cut into small cubes |
| 1 | parsnip, peeled & cut into small cubes |
| 60 g | green beans, topped & tailed |
| 1/2 bunch | mint |
| 1 tsp | sugar |
| 30 ml | boiling water |
| 60 ml | white wine vinegar |
Hellofresh recipe
For the lamb
Preheat the oven to 180C. Bring a large pot of salted water to the boil. While the water is coming to the boil you can make the lamb marinade.
Into a small bowl add the olive oil, lemon zest, half the lemon juice, garlic, and rosemary. Mix together well and then rub the marinade all over the lamb roast. Heat a small pan of high heat and then place the lamb into the pan. Sear the lamb on both sides for 2 minutes to lock in the moisture. Once you have seared both sides of your lamb, transfer the roast to a baking tray and place in the oven for 20-25 minutes. Cooking time will vary depending on your cooking preferences and the thickness of your lamb roast.
For the mash
When your water is boiling vigorously, add the pumpkin and parsnip and boil for 10-12 minutes.
Strain the pumpking and parsnip but reserve the boiling water for the green beans. Mash the pumpkin and parsnip to desired consistency, add a splash of olive oil if you wish, and season well with salt and pepper.
For the beans
Blanch the green beans for 2-3 minutes and then strain and leave aside in a small bowl, add a dash of olive oil to the beans along with the remaining lemon juice.
For the sauce
Place the chopped mint and the sugar into a small bowl. Add the boiling water and stir until the sugar dissolves. Now add in the vinegar and stir to combine, leave aside.
To serve
Remove the lamb roast from the oven and place on a chopping board. Slice the lamb and then divide between plates. Serve the pumpkin and parsnip mash on the side along with the green beans and your beautiful mint sauce. 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
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
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
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