Harissa Veg Pilaf and Mint Yoghurt
with Chermoula Roasted Butternut and Green Beans
Our Harissa Veg Pilaf and Mint Yoghurt is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80
Green Beans
150
Basmati Rice
300
Diced Butternut Squash
2
Garlic Clove
2
Chermoula Spice Mix
50
Greek Style Salad Cheese
(Contains Milk)
1
Mint
75
Greek Style Natural Yoghurt
(Contains Milk)
50
Harissa Paste
10
Vegetable Stock Paste
(Contains Celery)
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Trim the green beans and chop into thirds.
Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12 mins.
Add the green beans to the pan halfway through cooking.
Once cooked, drain in a sieve and pop back in the pan.
While the rice cooks, pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the chermoula, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
While everything roasts, crumble the Greek style salad cheese.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop the yoghurt and half the mint into a small bowl. Mix well, then set your mint yoghurt aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the harissa (use less if you'd prefer things milder) and garlic. Cook for 1 min.
Stir in the cooked rice, beans and veg stock paste, then cook, stirring frequently, until combined and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.
Once roasted, stir the chermoula butternut through your pilaf. Taste and season again if needed.
Share the harissa pilaf between your bowls and top with the crumbled Greek style salad cheese.
Sprinkle with the remaining mint, then finish with a dollop of mint yoghurt and a scattering of flaked almonds.
Enjoy!
