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Almond crumbed mushrooms

with harissa ricotta and roasted kumara salad

Ready in around 30 mins

RECIPE FACT:
The United States, particularly California, is the world's largest producer of almonds.
Nutritional Info:
  • Energy: 2,177kJ (520kcal)
  • Protein: 19g
  • Carbohydate: 80g
  • Sugars: 10g
  • Fat, total:11g
  • Saturated:4g
  • Sodium:587mg
  • Contains:Almonds, Gluten, Milk, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO COOK THE KUMARA AND PEARL COUSCOUS:

    Line an oven tray with baking paper and arrange steamed kumara onto the tray. Drizzle with oil, season with salt and pepper and 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 1 ¼ 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, spoon the harissa ricotta evenly onto the mushrooms and season with salt and pepper.

  • 3. TO COOK THE CRUMBED MUSHROOMS:

    Remove the kumara from the oven after 10 mins then place the mushrooms onto the tray with the kumara. 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 KUMARA SALAD:

    Peel the carrot 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 kumara, mesclun and dill yoghurt dressing to the bowl, season with salt and pepper then toss to combine.

  • TO SERVE:

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

Ingredients In your box:
  • 1 sachet of almond crumb
  • 1 carrot
  • 1 sachet of pearl couscous
  • 1 pot of dill yoghurt dressing
  • 1 pot of harissa ricotta
  • 1 pack of mesclun
  • 1 pack of portobello mushrooms
  • 1 pack of steamed kumara

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