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Almond crumbed mushrooms

with harissa ricotta and roasted pumpkin salad

Ready in around 30 mins

RECIPE FACT:
The United States, particularly California, is the world's largest producer of almonds.
Nutritional Info:
  • Energy: 2034kj (487Kcal)
  • Protein: 18g
  • Carbohydrate: 70g
  • sugars: 15g
  • Fat, total: 12g
  • saturated: 5g
  • Sodium: 582mg
  • Contains: Almonds, Gluten, Milk, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE.

  • 1. TO COOK THE PUMPKIN AND PEARL COUSCOUS:

    Line an oven tray with baking paper and arrange steamed pumpkin onto the tray. Drizzle with oil and season with salt and pepper, then bake in the oven for 10 mins. Place a pot over a medium-high heat with a drizzle of oil. Add the pearl couscous and toast for 1-2 mins, stirring often. Add 2.5 cups of boiling water, season with salt and bring to the boil. Once boiling, turn the heat to medium-low and cover with a lid. Simmer for 9-11 mins or until all the liquid has been absorbed, stirring occasionally to prevent burning. Once cooked, transfer the couscous to a salad bowl to cool.

  • 2. TO PREPARE THE MUSHROOMS:

    Gently remove the stalk of the portobello mushrooms and discard. With the dark gill side facing up, divide the harissa ricotta evenly between mushrooms using a teaspoon then season with salt and pepper.

  • 3. TO COOK THE CRUMBED MUSHROOMS:

    Remove the pumpkin from the oven after 10 mins then place the mushrooms onto the tray with the pumpkin. Sprinkle the almond crumb over the mushrooms and drizzle with oil. Place back in the oven and bake for 12-15 mins or until tender and crumb is golden – if the mushrooms are on the small side, cook a few mins less.

  • 4. TO MAKE THE ROASTED PUMPKIN SALAD:

    Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel then add to the salad bowl with the pearl couscous. Add the roasted pumpkin, mesclun and dill yoghurt dressing to the bowl, season with salt and pepper then toss to combine.

  • TO SERVE:

    Spoon the roasted pumpkin salad onto plates and top with the almond crumbed mushrooms.

Ingredients In your box:
  • 2 packs of portobello mushrooms
  • 1 bag of steamed pumpkin
  • 1 bag of pearl couscous
  • 1 pot of harissa ricotta
  • 1 pot of dill yoghurt dressing
  • 1 sachet of almond crumb
  • 2 carrots
  • 1 bag of mesclun

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