Harissa Veg Pilaf and Mint Yoghurt
with Chermoula Roasted Butternut and Pepper
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
1 unit(s)
Butternut Squash
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
1 sachet(s)
Chermoula Spice Mix
1 bunch(es)
Mint
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, 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, 25-30 mins. Turn halfway through.
While the butternut roasts, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
After 10 mins of roasting time, add the pepper chunks to the butternut tray.
Sprinkle over half the chermoula spice mix and toss to coat.
Roast for the remaining time until soft and slightly charred, 15-20 mins.
While everything roasts, 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 veg stock paste, water for the sauce (see pantry for amount) and the remaining chermoula. Cook, stirring frequently, until reduced by half, 2-3 mins.
Add the sun-dried tomato paste and honey (see pantry for amount), then stir through the cooked rice.
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, pepper and remaining mint through your pilaf.
Share the harissa pilaf between your bowls and crumble over the Greek style salad cheese.
Finish with a dollop of mint yoghurt.
Enjoy!
