Au Recipe Cookbook

The HelloFresh Homemade Cookbook
Quick, Tasty, Healthy

CONTENTS
3 Baked Salmon with Pesto Potato Salad
5 Brown Rice & Haloumi Salad with Cherry Tomatoes
7 Butterflied Chicken with Leek, Fetta & Rosemary Potatoes
9 Carrot & Haloumi Fritters with Fresh Cucumber, Mint Salad
11 Classic Pan-Fried Salmon with Caper Butter Sauce
13 Crunchy Pork Schnitzel with Red Apple & Parmesan Salad
15 Dukkah Chicken with Rainbow Vegetables & Fetta Cheese
17 Fetta & Sundried Tomato Chicken with Roasted Sweet Potato
19 Garlic Chicken with Fattoush Salad & Dill Mayonnaise
21 Greek Chicken and Brown Rice Salad
23 Healthy Crumbed Hoki with Chips & Garden Salad
25 Hot Smoked Chilli Lime Salmon with Buttered Potatoes
27 Mexican Bean Salad with Chilli Lime Dressing
29 Mexican Beef Tacos with Skillet Veggies & Sour Cream
31 Mexican Chicken with Tomato & Fetta Cheese Salad
33 Parmesan Crusted Salmon with Sweet Potato Wedges
35 Pistachio Crumbed Chicken with Asparagus Salad
37 Smoked Chicken & Quinoa Salad with Carmelised Walnuts
39 Nourishing Spiced Chickpea & Tahini Bowl
41 Chicken Souvlaki with Minted Yoghurt Sauce
(02) 8188 8722 | HelloFresh.com.au
VOL 1
2017
Baked Salmon with Pesto Potato Salad

Prep: 5 mins
There’s nothing quite like fresh seafood for the warmer months. Cook: 45 mins level 1
Total: 50 mins
This bold salmon fillet is just the thing to support a big, bold,
pesto-infused side. Simplicity never tasted quite so delicious.
Pantry Items
Olive Oil
Potatoes Salmon Baby Spinach Traditional

Leaves Pesto
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2P 4P Ingredients Ingredient features
400 g 800 g potatoes, washed well & chopped into 3 cm chunks in another recipe
2 tsp 1 tbs olive oil *
* Pantry Items
2 fillets 4 fillets salmon
70g 140g baby spinach leaves, washed Pre-preparation
50g 100g traditional pesto (recommended amount)
Nutrition per serve
Energy 2270 Kj
Protein 38.2 g
Fat, total 30.1 g
-saturated 4.5 g
Carbohydrate 27.7 g
-sugars 1.2 g
Sodium 208 mg
You will need: chef’s knife, chopping board, two oven trays lined with
baking paper, medium bowl and tongs.
1 Preheat the oven to 200ºC/180ºC fan-forced.

2 Place the potato on one prepared oven tray and toss in the olive oil.
Season with salt and pepper and roast in the oven for 40-45 minutes or
until tender and golden. Place the salmon fillets on the other prepared
oven tray and season with salt and pepper. Add to the oven for the last
2 10-12 minutes of the potato cooking time or until cooked to your liking.
Please note cooking times may vary slightly depending on your oven.
3 Transfer the hot potato to a bowl and add the baby spinach
leaves. Toss so that the hot potato begins to wilt the baby spinach
slightly. Add the traditional pesto and toss to coat well. Season to
taste with salt and pepper.
3a 4 To serve, divide the pesto potato salad and baked salmon

between plates.
3b
Did you know? There are approximately 5,000 potato varieties

worldwide.
VOL 1
2017
Brown Rice & Haloumi Salad with Cherry Tomatoes

Save this meal up for a hump day when you’re feeling low. It’s Prep: 10 mins
ready in a little over 30 minutes and is so packed full of superfood Cook: 35 mins level 1
Total: 45 mins
nourishment you’ll be feeling satisfied and rejuvenated in no
time. To complete the satisfaction go ahead and Instagram your
masterpiece with #HelloFreshAU. Talk about #blessed!
Pantry Items
Water Olive Oil
Brown Rice Cherry Tomatoes Red Onion Baby Spinach

Balsamic
Vinegar
Roasted Almonds Parsely Haloumi

3/4 cup 1 1/2 cups brown rice, rinsed well in another recipe
3 cups 6 cups water * * Pantry Items

1 punnet 2 punnets cherry tomatoes, halved
Pre-preparation
1 tbs 2 tbs olive oil *
2 tsp 1 tbs balsamic vinegar *
Nutrition per serve
½ 1 red onion, finely sliced Energy 2710 Kj
70g 140g baby spinach, washed Protein 23.1 g
1/4 cup 1/2 cup roasted almonds, roughly chopped Fat, total 30.3 g
3 sprigs 6 sprigs parsley, roughly chopped -saturated 9.8 g
Carbohydrate 65.4 g
60g 180g haloumi, sliced (recommended amount)
-sugars 7.2 g
Sodium 675 mg
3 You will need: chef’s knife, chopping board, sieve, medium saucepan
with lid, medium bowl, oven tray lined with baking paper, medium
frying pan, wooden spoon and tongs
2 Place the brown rice and water in a medium saucepan and bring
to the boil. Cover with a lid and reduce the heat to medium. Simmer,
covered, for 25-30 minutes or until the rice is soft. Drain. Transfer to a
4 medium bowl.
3 Meanwhile, place the cherry tomatoes on the prepared oven tray
and toss in half of the olive oil and balsamic vinegar. Season with
salt and pepper. Cook in the oven for 25-30 minutes, or until tender
and roasted.
4 Meanwhile, heat the remaining olive oil in a medium frying pan
over a medium heat. Add the red onion and cook, stirring, for
3 minutes, or until soft. Add the baby spinach and cook, stirring,
5 for 1-2 minutes or until wilted. Transfer the contents of the pan to
the bowl with the brown rice.
5 Toss the roasted cherry tomatoes through the brown rice mixture
with the roasted almonds and parsley. Season to taste with salt and
pepper.
6 Meanwhile, heat the same medium frying pan over a medium-high
heat. Add the haloumi and cook for 1 minute on each side, or until
6 golden.
7 To serve, divide brown rice between bowls and top with haloumi
slices. Enjoy!
VOL 1
2017
Butterflied Chicken with Leek, Fetta & Rosemary Potatoes

A few simple touches in this meal make it something really Prep: 15 mins
special. Finishing the butterflied chicken breast with sweet, Cook: 25 mins level 1
Total: 40 mins
sautéed leek and sharp, creamy fetta allows it to absorb all of
those lovely flavours and stay nice and moist to boot. Meanwhile,
rosemary (our fave!), gives the potatoes a rich, aromatic quality.
Pantry Items
Butter Olive Oil
Potatoes Green Beans Rosemary Free Range

Chicken Breast
Leeks Fetta Cheese Lemon

QTY Ingredients Ingredient features
800g potatoes, chopped into 3 cm chunks in another recipe
300g green beans, trimmed & sliced in half * Pantry Items
2 tbs butter *
1 bunch rosemary, leaves picked & finely chopped Pre-preparation
4-5 fillets free range chicken breast, sliced in half horizontally
Nutrition per serve
1 tbs olive oil *
Energy 2430 Kj
2 leeks, finely sliced Protein 49.5 g
100g fetta cheese, crumbled Fat, total 25.6 g
1 lemon, sliced into wedges -saturated 11.3 g
Carbohydrate 35.5 g
-sugars 2.7 g
Sodium 409 mg
You will need: chef’s knife, chopping board, large saucepan, colander,
grill tray lined with baking paper, tongs, medium frying pan and
wooden spoon.
1 Preheat the grill to a high heat.

2 Place the potato in a large saucepan of cold, salted water. Bring
the potato to the boil and cook for 15 minutes, or until soft when
pricked with a knife. Add the green beans in the last 2 minutes of the
4a potato cooking time. Drain and return the potato and beans back to
the saucepan. Toss with the butter and rosemary, and season with
salt and pepper. Set aside.
3 Meanwhile, lay the chicken breast on the prepared grill tray. Rub
the chicken with half of the olive oil. Season with salt and pepper.
Place the tray under the grill for 10 minutes (ensure the chicken does
not touch the open flame), turning halfway, until the chicken is just
cooked through.
4b
4 While the chicken is under the grill, heat the remaining olive oil in
a medium frying pan. Add the leek and cook for 8-10 minutes, or until
soft and sweet. Remove from the heat. Add the crumbled fetta cheese
to the leek and season to taste with pepper. Spoon the fetta and leek
mixture on top of the chicken breast and return to the grill for
1-2 minutes, or until crispy.
5 To serve, divide the leek and fetta chicken, rosemary potato and
4c beans, and lemon wedges between plates. Enjoy!
Did you know? The Ancient Greeks believed that rosemary was magical and
could strengthen memory.
VOL 1
2017
Carrot & Haloumi Fritters with Fresh Cucumber, Mint Salad

They say love is the glue that holds a family together, but we’ve Prep: 25 mins
done extensive field research and have discovered that it is, in Cook: 15 mins level 2
Total: 40 mins
fact, cheese. Gather your loved ones and stack these fritters high,
it’s like a delicious game of Jenga that everyone will want to play.
Pantry Items
Olive Oil Plain Flour
Haloumi Carrots Lemon Rocket Leaves
Eggs Honey
Cucumber Hummus Mint

180g 360g haloumi in another recipe
2 4 carrots, peeled & grated * Pantry Items

2 tbs 4 tbs plain flour *
Pre-preparation
1 2 egg, lightly whisked *
¼ cup 1/2 cup olive oil *
Nutrition per serve
½ 1 lemon, juiced Energy 3220 Kj
1 tsp 2 tsp honey * Protein 28.4 g
70g 140g rocket leaves, washed Fat, total 61 g
1 2 cucumber, peeled into ribbons -saturated 21.8 g
3 sprigs 6 sprigs mint, leaves picked Carbohydrate 24.3 g
100g 200g hummus -sugars 137 g
Sodium 1510 mg
You will need: chef’s knife, chopping board, vegetable peeler, box
grater, whisk, medium bowl, small frying pan, large frying pan, tongs,
oven tray lined with baking paper, small bowl and large bowl.
2 Coarsely grate half of the haloumi using a box grater. Cut the
remaining haloumi into 1 cm thick slices and set aside. Squeeze
the excess moisture from the carrot, then combine with the grated
haloumi, plain flour and egg in a medium bowl. Season with pepper.
Form the mixture into round fritters, packing tightly with your hands.
3 Heat a little olive oil in a large frying pan over a medium-high heat.
Carefully add the fritters and cook for 3-4 minutes on each side, or
until golden. Remove them carefully and place on the prepared oven
tray. Place in the oven to keep warm. Heat a little olive oil in the same
frying pan over a medium-high heat. Add the haloumi slices and cook
for 1-2 minutes on each side, or until golden.
2 4 Combine equal parts olive oil and lemon juice with the honey in a
small bowl. Combine the rocket, cucumber and mint in a large bowl.
Drizzle with the lemon dressing.
5 To serve, divide and stack the fritters and haloumi slices, and serve
with the minted cucumber salad and hummus.
Did you know? Vitamins found in carrots can help promote overall eye health,
but won’t ever give you night vision!
VOL 1
2017
Classic Pan-Fried Salmon with Caper Butter Sauce

God bless the clever clogs who first thought to try the budding Prep: 10 mins
fruit of the caper bush and found them to be delicious. Without Cook: 30 mins level 1
Total: 40 mins
them, we just don’t know what on earth we’d put with salmon!
Caper sauce with fresh dill brings this simple trio of salmon,
creamy potatoes and green beans to life.
Pantry Items
Olive Oil Butter

Potatoes Green Beans Salmon
Dill Capers

300 g 600 g potatoes, washed thoroughly & chopped in 3 cm chunks in another recipe
100g 200g green beans, trimmed
* Pantry Items
2 fillets 4 fillets salmon
2 tsp 1 tbs olive oil * Pre-preparation
1 tbs 2 tbs butter *
Nutrition per serve
3 sprigs 6 sprigs dill, finely chopped
Energy 1560 Kj
1 tbs 2 tbs capers, drained & rinsed
Protein 28.3 g
Fat, total 18.3 g
-saturated 6.4 g
Carbohydrate 21.6 g
-sugars 1.9 g
Sodium 324 mg
You will need: chef’s knife, chopping board, large saucepan, colander,
medium frying pan, tongs and plate.
1 Place the potato in a large saucepan of water and bring to the boil.
Cook for about 15 minutes, or until tender when pierced with a knife.
In the same pot, add the green beans and blanch them for 1 minute,
or until bright green and crunchy. Drain.
2 Meanwhile, season both sides of the salmon fillets with salt and
1 pepper. Heat half of the olive oil in a medium frying pan over a
medium-high heat. Place the salmon skin side down in the pan and
cook for 2-3 minutes on each side, or until almost cooked through.
Stir through the butter and reduce to a low heat.
3 Once the butter has melted, spoon the pan juices over the
salmon. Remove the salmon from the pan and rest on a plate.
Take the pan off the heat and add the dill, capers and some pepper
2a to the remaining butter sauce.
4 To serve, divide the potato and green beans between plates,

drizzle with the remaining olive oil and season with salt and pepper.
Serve your pan-fried salmon on the side with the caper butter sauce.
2b
Did you know? The smaller the caper, the more expensive it will be! This
is due to the intensive labour required to collect the delicious immature
flower buds.
VOL 1
2017
Crunchy Pork Schnitzel with Red Apple & Parmesan Salad

All the classic flavours in this German-inspired dish play off Prep: 15 mins
against each other in a most delightful way. The sweetness of Cook: 30 mins level 2
Total: 45 mins
the honey and apple against sharp Parmesan and crunchy pork
is just lovely!
Pantry Items
Plain Flour Eggs
Vegetable Olive Oil

Oil Panko Pork Schnitzel Rocket Leaves Apple Parmesan Cheese
Breadcrumbs Fillets
Honey Apple Cider

Vinegar
in another recipe
2 tbs 4 tbs plain flour *
1 2 egg, whisked * * Pantry Items
1 cup 2 cups panko breadcrumbs
Pre-preparation
300g 600g pork schnitzel fillets
1/4 cup 1/2 cup vegetable oil *
Nutrition per serve
70g 140g rocket leaves, washed Energy 2710 Kj
1 2 apple, thinly sliced into wedges Protein 47.9 g
25g 50g Parmesan cheese, shaved Fat, total 32.1 g
1 tbs 2 tbs olive oil * -saturated 7.3 g
Carbohydrate 39.5 g
1 tsp 2 tsp honey *
-sugars 13.3 g
2 tsp 1 tbs apple cider vinegar * Sodium 320 mg
You will need: chef’s knife, chopping board, sieve, three shallow bowls,
two plates, large frying pan, tongs, paper towel, large bowl and small
jug.
1 Set up the crumbing station. Prepare three shallow bowls. In the

first, place the plain flour and a good grind of salt and pepper. In the
second, the whisked egg with a dash of water. In the third, the panko
breadcrumbs. Take each pork schnitzel fillet and dip it in the flour,
then into the egg wash, and then into the breadcrumb mixture. Lay
1 them out on a plate, ready to fry.
Tip: If you don’t have an egg, replace it with 2 tbs milk.
2 Heat the vegetable oil in a large frying pan over a high heat. Fry
half the crumbed pork for 3-4 minutes on each side, or until golden
on the outside and cooked through. Set the pork aside on a plate
with paper towel, to soak up any excess oil. Wipe the frying pan clean
if needed and repeat the process with the remaining pork and some
2 extra oil if needed.
3 Combine the rocket leaves, apple slices and shaved Parmesan

cheese in a large bowl. In a small jug, combine the olive oil, honey
and apple cider vinegar. Season with salt and pepper. Drizzle the
dressing over the salad.
4 To serve, divide the pork and salad between plates. Enjoy!

3
Did you know? The term “schnitzel” comes from the German word “sniz”
meaning slice.
VOL 1
2017
Dukkah Chicken with Rainbow Vegetables & Fetta Cheese

Eat like an Egyptian with this dukkah sensation (dance moves Prep: 10 mins
optional!). Keep it simple tonight with this golden dukkah crusted Cook: 30 mins level 1
Total: 40 mins
chicken paired perfectly with a roasted ratatouille. Set and forget
the veggies as they roast. It ticks all the boxes: healthy, easy
and delicious.
Pantry Items
Olive Oil
Sweet Potato Zucchini Red Onion Red Capsicum Free Range

Chicken Breast
Dukkah Parsley Fetta Cheese Lemon

400 g 800 g sweet potato, unpeeled & cut into 1 cm cubes in another recipe
1 2 zucchini, cut into 2 cm chunks
* Pantry Items
½ 1 red onion, cut into 1 cm thick wedges
1 2 red capsicum, cut into 2 cm chunks Pre-preparation
Nutrition per serve
2 fillets 4 fillets free range chicken breast
Energy 2730 Kj
2tbs 4tbs dukkah
Protein 52.7 g
3 sprigs 6 sprigs parsley, finely chopped Fat, total 29 g
50g 100g fetta cheese, crumbled -saturated 8.4 g
½ 1 lemon, cut into wedges Carbohydrate 40.3 g
-sugars 20.9 g
Sodium 749 mg
You will need: chef’s knife, chopping board, medium bowl, tongs, oven
tray lined with baking paper and ovenproof frying pan,
1 Preheat the oven to 200°C/180°C fan-forced.
2 In a medium bowl, toss the sweet potato, zucchini, red onion and
red capsicum in half of the olive oil, season with salt and pepper and
place on the prepared oven tray. Cook in the oven for 30 minutes, or
until the vegetables are tender and golden.
2 3 Meanwhile, toss the chicken breast fillets with the dukkah until
they are lightly coated in the mix. Heat the remaining olive oil in an
ovenproof frying pan over a medium-high heat and cook the chicken
for 2 minutes on each side. Transfer the chicken to the oven for the
last 10 minutes of the vegetable cooking time.
Tip: If you don’t have an ovenproof pan, simply transfer the chicken
to a baking paper lined oven tray.
4 Remove the vegetables from the oven and toss through the
3a parsley and fetta cheese.
5 To serve, divide the rainbow vegetables and dukkah chicken
between plates and serve with the lemon wedges.
3b
Did you know? Fetta is high in calcium and vitamin B12.

VOL 1
2017
Fetta & Sundried Tomato Chicken with Roasted Sweet Potato

Sundried tomatoes are such a heavy hitter when it comes to Prep: 15 mins
dinner, giving you hours of slow marinated flavour in seconds. We Cook: 40 mins level 1
think they beat out a packaged sauce any day! And just wait until Total: 55 mins
you try roasted asparagus – its almost nutty flavour will leave you
beyond impressed!
Pantry Items
Olive Oil
Free Range Sundried Fetta Cheese Sweet Potato

Chicken Breast Tomatoes
Asparagus Baby Spinach Leaves

4-5 fillets free range chicken breast in another recipe
1/4 cup sundried tomatoes, roughly chopped * Pantry Items
50g fetta cheese, crumbled
800 g sweet potato, unpeeled & diced into 2 cm cubes Pre-preparation
2 tbs olive oil *
Nutrition per serve
1 bunch asparagus, ends trimmed
Energy 2470 Kj
100g baby spinach leaves, washed Protein 49.9 g
Fat, total 24.8 g
-saturated 8.1 g
Carbohydrate 37.6 g
-sugars 19.9 g
Sodium 426 mg
2a You will need: chef’s knife, chopping board, paper towel, spoon,
toothpicks, two oven trays lined with baking paper, large ovenproof frying
pan, tongs and aluminium foil.
2 Pat the chicken breast dry using paper towel. Use a sharp knife to cut
a deep, horizontal slit into the side of each chicken breast (don’t slice all
the way through). Stuff the chicken with a small spoonful of the roughly
chopped sundried tomatoes and crumbled fetta cheese. Secure it shut
2b using two toothpicks (if you don’t have toothpicks just be careful when
you flip the chicken in the pan). Set aside.
3 Place the sweet potato on the prepared oven tray. Drizzle in half of
the olive oil and season with salt and pepper. Place in the oven and cook
for 20-25 minutes, or until cooked through. Place the asparagus on the
second lined tray, drizzle with the remaining olive oil and season with salt
and pepper. Add to the oven in the last 10 minutes of cooking time.
3 4 Meanwhile, heat a large, greased, ovenproof frying pan over a medium-

high heat. Add the chicken and cook for 2 minutes on each side, or until
lightly browned. Transfer the pan to the oven and cook for a further
10-15 minutes or until cooked through. Remove from the oven, pull out
the toothpicks and cover with foil to keep warm. Set aside for 5 minutes.
Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a
baking dish or oven tray.
5 To serve, dress the baby spinach leaves in a dash of olive oil. Divide
4 the baby spinach, asparagus, sweet potato and stuffed chicken between
plates. Enjoy!
Did you know? The process of sun drying tomatoes was first used by the
Aztecs around 700 BC. B12.
VOL 1
2017
Garlic Chicken with Fattoush Salad & Dill Mayonnaise

Prep: 15 mins
We love fattoush; that Middle Eastern panzanella-style salad Cook: 20 mins level 1
studded with crispy shards of Lebanese bread. There’s nothing Total: 35 mins
quite like it. Garlicky chicken is topped off with this incredible dill
and parsley mayonnaise – you won’t know which bit to eat first!
Pantry Items
Olive Oil Red Wine

Vinegar
Wholemeal Free Range Garlic Cherry Tomatoes
Lebanese Bread Chicken Breast
Kalamata Cucumber Red Onion Dill and Parsley

Olives Mayonnaise
2 wholemeal Lebanese bread, sliced into squares in another recipe
4-5 fillets free range chicken breast, sliced in half horizontally * Pantry Items
2 tbs olive oil *
2 cloves garlic, peeled & crushed Pre-preparation
1 punnet cherry tomatoes, halved
Nutrition per serve
1/4 cup Kalamata olives (check for pits), halved
Energy 2460 Kj
2 cucumbers, sliced into half moons Protein 42.2 g
1/4 red onion, thinly sliced Fat, total 36.1 g
2 tsp red wine vinegar * -saturated 6.2 g
100g dill & parsley mayonnaise Carbohydrate 24.2 g
-sugars 5.4 g
Sodium 473 mg
You will need: chef’s knife, chopping board, garlic crusher, oven tray lined
with baking paper, large frying pan, tongs, medium bowl, small jug, fork
and small bowl.
1 Preheat the oven to 160/180°C fan-forced.
2 Place the wholemeal Lebanese bread on the prepared oven tray and
spray or drizzle with a dash of olive oil. Cook in the oven for 5 minutes, or
until crispy. Set aside.
2 3 Meanwhile, in a large bowl, rub the chicken breast with 2 tsp of the
olive oil, garlic, and some salt and pepper until well-coated. Heat a large
frying pan over a medium-high heat. Add the chicken and cook for
4-5 minutes on each side, or until cooked through. Set aside.
4 Combine the cherry tomatoes, Kalamata olives, cucumber,
red onion and cooked Lebanese bread in a medium bowl. Whisk the
red wine vinegar and the remaining olive oil in a small jug and season
to taste with salt and pepper. Pour the dressing over the salad.
3 5 To serve, divide the salad between plates and top with the grilled
chicken. Drizzle with the dill & parsley mayonnaise. Enjoy!
Did you know? Dill is a rich source of dietary fibres, vitamins C, B9 and
B2 and minerals such as manganese, iron and calcium.
VOL 1
2017
Greek Chicken and Brown Rice Salad

We’ve taken everything that’s great about Greece to bring you Prep: 10 mins
Cook: 30 mins level 1
this easy, nourishing bowl. There’s a reason Greek culture has Total: 40 mins
flourished through the ages - never has a combination been so
right!
Pantry Items
Water Olive Oil

Brown Rice Free Range Dried Oregano Garlic Zucchini
Chicken Breast
Red Wine
Vinegar
Greek Yoghurt Lemon Roma Tomatoes Mint Kalamata Olives

1 1/2 cups brown rice, rinsed well in another recipe
6 cups water *
* Pantry Items
4-5 fillets free range chicken breast
2 tbs olive oil * Pre-preparation
2 tsp dried oregano
2 cloves garlic, peeled & crushed Nutrition per serve
1 zucchini, sliced into 1 cm rounds Energy 2790 Kj
170g Greek yoghurt Protein 47.7 g
1/2 lemon, sliced into wedges Fat, total 24.1 g
2 roma tomatoes, diced -saturated 6.2 g
3 sprigs mint, leaves picked Carbohydrate 61.3 g
1/4 cup kalamata olives (check for pits) -sugars 6.1 g
Sodium 322 mg
2 tbs red wine vinegar *
3 You will need: chef’s knife, chopping board, sieve, garlic crusher,
medium saucepan with lid, medium bowl, medium frying pan, tongs,
oven tray lined with baking paper, small bowl or jug and large bowl.

2 Place the brown rice and water in a medium saucepan and bring
to the boil. Cover with a lid and reduce the heat to medium. Simmer,
covered, for 25-30 minutes, or until rice is soft. Drain and return to the
4 saucepan. Set aside.
3 Meanwhile, place the chicken breast fillets, half the olive oil,
dried oregano and garlic in a medium bowl. Season with salt and
pepper. Toss to combine.
4 Heat a medium frying pan over a medium-high heat. Cook the

chicken breast for 2-3 minutes on each side, or until golden brown.
5 Transfer the chicken to the prepared oven tray. Place the zucchini
alongside the chicken and drizzle with a little olive oil. Cook the
zucchini and chicken in the oven for 12-15 minutes, or until the
chicken is cooked through and the zucchini is golden.
5 In a small bowl or jug, combine the Greek yoghurt and the juice
from half the lemon wedges and season with salt and pepper.
Set aside.
6 6 To assemble the rice salad, combine the brown rice, chicken,

zucchini, fresh tomato, half of the mint and kalamata olives in a
large bowl. Drizzle over the remaining olive oil and red wine vinegar.
7 To serve, divide the Greek chicken and the rice salad between
plates. Top with Greek dressing and the remaining mint. Enjoy!
VOL 1
2017
Healthy Crumbed Hoki with Chips & Garden Salad

Ah, crumbed fish with thick, chunky cut chips – is there anything Prep: 15 mins
better? Your oven-baked chips will take a little while in the oven, Cook: 35 mins level 2
Total: 50 mins
but the rest of this supper is whipped up in a matter of moments.
After fixing a salad with a vinaigrette and cooking your crispy fish
fillets, there’s nothing left to do but sit back and relax!
Pantry Items
Olive Oil Water

Potatoes Parsley Lemon Mixed Salad
Leaves
Dijon Egg
Mustard
Cucumber Panko Breadcrumbs Hoki Aioli

1 kg potatoes, unpeeled & cut into 1 cm thick wedges in another recipe
2 tbs olive oil *
* Pantry Items
3 sprigs parsley, finely chopped
1 lemon, zested & juiced Pre-preparation
2 tsp Dijon mustard *
100g mixed salad leaves, washed Nutrition per serve
Energy 1730 Kj
1 cucumber, diced
Protein 32.7 g
1 cup panko breadcrumbs Fat, total 11 g
1 egg, lightly beaten * -saturated 1.8 g
1 tbs water * Carbohydrate 42.6 g
3 large fillets hoki, sliced in half crossways -sugars 2.5 g
Sodium 179 mg
100g aioli
3 You will need: chef’s knife, chopping board, zester, two oven trays lined
with baking paper, medium bowl, two shallow bowls and fish flip
or spatula.
2 Toss the potato in half of the olive oil and place in a single layer on
one of the prepared oven trays. Season generously with salt and pepper.
Cook in the oven for 30-35 minutes, or until golden and tender. Remove
from the oven and toss with half of the parsley.
4
3 In a medium bowl, combine the remaining olive oil, lemon juice and
Dijon mustard. Add the mixed salad leaves and cucumber and toss to
coat well. Set aside.
4 Meanwhile, combine the panko breadcrumbs, lemon zest and the
remaining parsley in a shallow bowl. Season with salt and pepper. Place
the egg and water in a separate shallow bowl. Season the hoki fillets
with salt and pepper and then dip into the egg, letting the excess egg drip
4a back into the bowl. Transfer the fish to the breadcrumb mixture and coat
well. Place on the remaining prepared oven tray.
5 Brush or spray the crumbed fish fillets with a little olive oil. Add to the
oven in the last 10 minutes of the potato cooking time, or until golden.
6 To serve, divide the golden chips and crumbed fish between plates.
Serve with the dressed garden salad and aioli.
4b
Did you know? The term “cool as a cucumber” is actually derived from
the cucumber’s ability to cool the temperature of the blood.
VOL 1
2017
Hot Smoked Chilli Lime Salmon with Buttered Potatoes

Prep: 15 mins
Hot smoked salmon is a great centerpiece for any salad. It’s rich Cook: 20 mins level 1
and toothsome, and can absolutely handle the intense dressing Total: 35 mins
with which we’re pairing it. A good thing too, because this chilli
lime infusion with leave your tastebuds tingling!
Pantry Items
Butter Olive Oil
Potatoes Green Beans Lime Long Red Chilli Mixed Salad Hot Smoked
Sugar Leaves Salmon

400 g 800 g potatoes, washed & chopped into 2 cm chunks in another recipe
100g 200g green beans, trimmed & halved * Pantry Items

1 tbs 2 tbs butter, melted *
Pre-preparation
1 ½ tbs 3 tbs olive oil *
1/2 1 lime, juiced
Nutrition per serve
1 2 long red chilli, deseeded & finely sliced Energy 2260 Kj
pinch pinch sugar, to taste * Protein 42.8 g
70g 140g mixed salad leaves, washed Fat, total 26.8 g
250g 500g hot smoked salmon pieces -saturated 7.9 g
Carbohydrate 30.1 g
-sugars 4.3 g
Sodium 955 mg
You will need: chef’s knife, chopping board, sieve, large saucepan,
colander, spoon, small bowl or jug, fork and large bowl.
1 Place the potato in a large saucepan and cover with water. Add a
pinch of salt and bring to the boil. Cook for 8-10 minutes, or until just
soft. Add the greens beans in the last 2 minutes. Drain well. Return
the potato to the saucepan. Stir through the butter and season with
salt and pepper.
1 2 Meanwhile, in a small bowl or jug, combine the olive oil, lime

juice, long red chilli and sugar. Whisk with a fork to combine well.
Season to taste with salt and pepper.
3 Add the potato, green beans, mixed salad leaves and hot smoked
salmon pieces to the large salad bowl and stir through the dressing.
4 To serve, divide the salad between bowls. Enjoy!

2
Did you know? Limes are one of our favourite citrus fruits - they even
inspired the HelloFresh logo!
VOL 1
2017
Mexican Bean Salad with a Chilli Lime Dressing

With so many fresh flavours and textures, every mouthful of this Prep: 15 mins
salad is different - so much so that we’ve been known to eat the Cook: 15 mins level 1
Total: 30 mins
leftovers three days running! Don’t be afraid to add some hot
sauce to get the flavour just right.
Pantry Items
Water Olive Oil

Quinoa Corn Garlic Red Kidney Beans Mexican Spice Mix
Coriander Tomato Avocado Lime Chilli

1/2 cup 1 cup quinoa, rinsed well in another recipe
1 ½ cups 3 cups water *
* Pantry Items
1 cob 2 cobs corn, husked & kernels sliced off cob Pre-preparation
2 cloves 4 cloves garlic, peeled & crushed
Nutrition per serve
1 tin 2 tins red kidney beans, drained & rinsed
Energy 2720 Kj
2 tsp 4tsp Mexican spice mix (recommended amount)
Protein 20.8 g
3 sprigs 6 sprigs coriander, leaves picked Fat, total 38.7 g
1 2 tomato, diced -saturated 6.4 g
1 2 avocado, cubed Carbohydrate 56.3 g
1 2 lime, juiced -sugars 3.7 g
1 2 long red chilli, deseeded & finely sliced Sodium 480 mg
2a You will need: chef’s knife, chopping board, sieve, garlic crusher,
medium saucepan with a lid, medium frying pan, large bowl, stirring
spoon and a small jug or bowl.
1 Place the quinoa and water in a medium saucepan, cover with

a lid and bring to the boil. Remove the lid and reduce to a medium
heat. Simmer for 8-10 minutes, or until the quinoa is tender and the
water has absorbed (drain excess water).
2b 2 Meanwhile, heat a dash of olive oil in a medium frying pan over a

medium-high heat. Add the corn kernels to the pan and cook for
2-3 minutes, or until they start to sizzle and go golden. Add the
garlic, red kidney beans and Mexican spice mix to the pan. Cook for
a further 3 minutes, or until fragrant. Transfer the mixture to a large
bowl and stir through half the coriander, the cooked quinoa, fresh
tomato and the avocado (reserving a few cubes for the garnish).
Set aside.
2c
3 In a small jug or bowl, combine the remaining olive oil, lime juice
and long red chilli (to taste). Season with salt and pepper. Pour over
the salad and stir to coat the quinoa.
4 To serve, divide the Mexican quinoa salad between bowls.

Top with the remaining avocado and coriander if you like. Enjoy!
Did you know? Quinoa isn’t a grain, it’s a seed that is related to beets and
spinach.
VOL 1
2017
Mexican Beef Tacos with Skillet Veggies & Sour Cream

This dish proves that Mexican food isn’t always simple street Prep: 15 mins
food. With luxurious sour cream and skillet veggies perfect for Cook: 15 mins level 1
Total: 30 mins
the warmer months, one of our favourite cuisines is definitely
sticking around. The key to tender beef strips is not to overcook
them. They will be done in a flash!
Pantry Items
Olive Oil
Beef Strips Mexican Red Onion Green Capsicum Corn
Seasoning
Garlic Mini Tortillas Light Sour Cream Coriander

in another recipe
300g 600g beef strips * Pantry Items
2 tsp 4 tsp Mexican seasoning (recommended amount)
Pre-preparation
½ 1 red onion, finely sliced
1 2 green capsicum, finely sliced
Nutrition per serve
1 cob 2 cobs corn, husked & kernels removed Energy 2580 Kj
1 clove 2 cloves garlic, peeled & crushed Protein 42.6 g
4 8 mini tortillas Fat, total 29.1 g
100g 200g light sour cream (recommended amount) -saturated 10.7 g
Carbohydrate 42.5 g
3 sprigs 6 sprigs coriander, leaves picked
-sugars 7.6 g
Sodium 625 mg
You will need: chef’s knife, chopping board, garlic crusher, medium
frying pan, tongs, plate, wooden spoon, heat-proof plate and
aluminium foil.
1 Heat half of the olive oil in a medium frying pan over a medium
heat. Add the beef strips and Mexican seasoning and cook for
1-2 minutes, or until browned. Transfer to a plate and set aside.
2 Add the remaining olive oil, red onion and green capsicum and
1 cook, stirring, for 3-5 minutes, or until soft. Add the corn kernels and
garlic and cook, stirring, for 2 minutes, or until fragrant. Return the
beef to the pan and cook, stirring, until heated through and coated in
spice.
3 Meanwhile, heat the mini tortillas in the microwave on a heatproof

plate for 30 seconds or wrapped in foil in a 180ºC/160ºC fan-forced oven
for 5 minutes.
2
4 To serve, fill the tortillas with the spicy beef and vegetable mix.
Dollop with the light sour cream and top with coriander.
Did you know? “Taquería” is a Spanish word meaning taco shop.

VOL 1
2017
Mexican Chicken with Tomato & Fetta Cheese Salad

This dish has all the fabulous flavours of Mexico, with a healthy Prep: 10 mins
kick to boot. Chicken is a great source of lean protein and sweet Cook: 30 mins level 1
Total: 40 mins
potato is chock full of vitamin A, vitamin C, potassium and dietary
fibre. With these powerful superfoods in your corner, you’ll be
feeling as bright as this fiesta-worthy rainbow fetta salad.
Pantry Items
Olive Oil Balsamic

Vinegar
Sweet Potato Free Range Mexican Spice Mix
Chicken Breast
Roma Tomato Fetta Coriander

200 g 400 g sweet potato, unpeeled & chopped into 1 cm cubes in another recipe
* Pantry Items
2 fillets 4 fillets free range chicken breast, sliced in half horizontally
2 tsp 4 tsp Mexican spice mix Pre-preparation
2 4 roma tomatoes, chopped
Nutrition per serve
50g 100g fetta cheese, crumbled
Energy 1840 Kj
3 sprigs 6 sprigs coriander, leaves picked
Protein 40.6 g
2 tsp 1 tbs balsamic vinegar * Fat, total 21.7 g
-saturated 7.5 g
Carbohydrate 18.7 g
-sugars 9.6 g
Sodium 516 mg
2 You will need: chef’s knife, chopping board, oven tray lined with baking
paper, large bowl, medium frying pan and tongs.
2 Place the sweet potato on the prepared oven tray and toss in the
olive oil. Season with salt and pepper. Place the sweet potato in the
oven and cook for 30 minutes, or until golden and tender.
3 Meanwhile, place the free range chicken breast in a large bowl.
3 Coat in the Mexican spice mix. Season with salt and pepper. Set aside
to marinate while you make the salad.
4 Combine the roma tomato, fetta cheese, coriander and roasted
sweet potato in a large bowl. Season to taste with salt and pepper.
Pour over the balsamic vinegar and toss to coat. Set aside.
5 Heat a dash of olive oil in a medium frying pan over a medium-
high heat. Cook the chicken for 4-5 minutes each side, or until cooked
through.
4
6 To serve, divide the Mexican-spiced chicken and rainbow salad
between plates. Enjoy!
Did you know? Sweet potatoes are a good source of fibre when eaten with the skin on.
VOL 1
2017
Parmesan Crusted Salmon with Sweet Potato Wedges

Salmon is a great, robust fish with good flavour, so these fillets Prep: 15 mins
can handle the decked-out crust we’ve given them. Crispy panko Cook: 35 mins level 1
Total: 50 mins
breadcrumbs, freshly grated Parmesan cheese, lemon zest and
parsley take this simple combination of fish, sweet potato wedges
and green beans to the next level.
Pantry Items
Olive Oil
Sweet Potato Parsley Panko Breadcumbs Lemon
Parmesan Cheese Salmon Green Beans

800 g sweet potato, unpeeled & sliced into 2 cm wedges in another recipe
2 tbs olive oil *
* Pantry Items
3 sprigs parsley, finely chopped
1 cup panko breadcrumbs Pre-preparation
1/2 lemon, zested & cut into wedges
50g Parmesan cheese, finely grated (recommended amount) Nutrition per serve
Energy 2190 Kj
5 fillets salmon
Protein 37.7 g
300g green beans, trimmed Fat, total 23 g
-saturated 6.5 g
Carbohydrate 38.3 g
-sugars 12.2 g
Sodium 193 mg
You will need: chef’s knife, chopping board, zester, box grater, medium
bowl, two oven trays lined with baking paper, spoon, small saucepan
and sieve.
2 Place the sweet potato on the prepared oven tray. Drizzle in half
the olive oil and season with salt and pepper. Cook in the oven for
30-35 minutes, or until golden and crispy.
3 3 Meanwhile, combine the parsley, panko breadcrumbs, lemon zest,

Parmesan cheese and remaining olive oil in a medium bowl. Season
with salt and pepper.
4 Place the salmon on the second prepared oven tray, skin side up,
and lightly coat or spray with olive oil. Spoon the crumb mixture onto
the top side of the salmon and gently press down so the crumbs stick
to the fish. Cook in the oven for the final 10-12 minutes of the sweet
potato cooking time, or until the crust is golden and the salmon is just
4a cooked through.
5 Meanwhile, bring a small saucepan of water to the boil. Cook the
green beans for 2-3 minutes, or until slightly softened. Drain.
6 To serve, divide the sweet potato wedges, green beans and salmon
fillets between plates. Serve with the lemon wedges.
4b
Did you know? Panko is a Japanese-style breadcrumb and uses a

different kind of bread compared to plain breadcrumbs.
VOL 1
2017
Pistachio Crumbed Chicken with Asparagus Salad

At first glance, this dish might seem ordinary, but it’s anything Prep: 20 mins
but. The pistachio crumb is really something, and asparagus is Cook: 25 mins level 1
Total: 45 mins
one of our favourite veggies to feature this time of the year, both
fresh and nutty in equal measure.
Pantry Items
Olive Oil Balsamic

Vinegar
Pistachio & Peanut Panko Breadcrumbs Free Range Asparagus
Mix Chicken Breast
Cucumber Red Onion Baby Spinach

Leaves
1/2 cup 1 cup pistachio & peanut mix in another recipe
1/2 cup 1 cup panko breadcrumbs * Pantry Items

2 fillets 4 fillets free range chicken breast, patted dry
Pre-preparation
1 bunch 2 bunches asparagus, ends trimmed & sliced on the diagonal
Nutrition per serve
1 2 cucumber, peeled into ribbons Energy 2140 Kj
70g 140g baby spinach leaves, washed Protein 46.4 g
1/4 1/2 red onion, finely sliced Fat, total 27.2 g
3 tsp 6 tsp balsamic vinegar * -saturated 5.3 g
Carbohydrate 17.5 g
-sugars 5.5 g
Sodium 173 mg
2 You will need:chef’s knife, chopping board, plastic bag or tea towel,
rolling pin, two large bowls, oven tray lined with baking paper, tongs,
small bowl, sieve and small jug or bowl.
1 Preheat the oven to 200°C/180°C fan-forced. Bring a half-filled

kettle of water to the boil.
2 Place the pistachio & peanut mix in a plastic bag (or wrap in
the centre of a tea towel) and bash using a rolling pin until the
3 nuts resemble fine breadcrumbs. Transfer the nuts and panko
breadcrumbs to a large bowl. Season with salt and pepper and
stir to combine.
Tip: you can do this in a small food processor if you prefer.
3 Drizzle the chicken breast with a dash of olive oil. Coat the
chicken in the nut mixture, pressing firmly so it sticks. Lay the
crumbed chicken breast on the prepared oven tray. Top each fillet
4 with any remaining crumb. Drizzle or spray with olive oil (this will give
it a nice, golden crust). Cook in the oven for 15-20 minutes, turning
halfway, or until cooked through and golden on top. Once cooked,
remove from the oven and slice the chicken into pieces.
4 Meanwhile, place the asparagus pieces in a small bowl. Pour over

the boiling water. Set aside for 5 minutes to blanch and then drain.
5
5 To make the salad, combine the cucumber ribbons, baby spinach
leaves, red onion and asparagus in a second large bowl. In a small jug
or bowl, combine the remaining olive oil, the balsamic vinegar and a
good seasoning of salt and pepper. Pour over the salad and toss
to combine.
6 To serve, divide the dressed salad and pistachio chicken between

plates. Enjoy!
VOL 1
2017
Smoked Chicken & Quinoa Salad with Caramelised Walnuts

This sweet, rich salad is our favourite kind – one that doesn’t Prep: 15 mins
feel like a salad at all. Really, it’s just a greatest hits of some of Cook: 15 mins level 1
Total: 30 mins
our favourite ingredients: superfood quinoa, sweet apple and
delicious caramelised walnuts. Is your mouth watering yet? The
incredible flavour of smoked chicken is this dish’s crowning glory.
Pantry Items
Boiling Water Olive Oil
Quinoa Chicken Stock Snow Peas Red Onion
Butter Honey
Apple Cider Walnuts Smoked Chicken Apple Mint

Vinegar

1/2 cup 1 cup quinoa, rinsed well in another recipe
1 cube 2 cubes chicken stock, crumbled
2 cups 4 cups boiling water *
* Pantry Items
100g 200g snow peas, trimmed Pre-preparation

1 ½ tbs 3 tbs olive oil *
1/2 1 red onion, finely sliced Nutrition per serve
2 tsp 1 tbs butter * Energy 3020 Kj
2 tsp 1 tbs honey * Protein 35.6 g
1/4 cup 1/2 cup walnuts Fat, total 39.1 g
200g 400g smoked chicken, thinly sliced -saturated 8.4 g
1 2 apple, quartered & thinly sliced Carbohydrate 57.5 g
3 sprigs 6 sprigs mint, finely sliced -sugars 20.7 g
2 tsp 1 tbs apple cider vinegar * Sodium 116 mg
You will need: chef’s knife, chopping board, sieve, medium saucepan,
large bowl, medium frying pan, wooden spoon, small bowl, plate,
baking paper and tongs.
1 Place the rinsed quinoa in a medium saucepan with the chicken

stock cube and the boiling water. Bring to the boil and then reduce
to a simmer for 12-15 minutes, or until the quinoa is tender. Add the
snow peas in the last 2 minutes. Drain well. Set aside in the sieve to
cool slightly. Transfer the quinoa and snow peas to a large bowl.
3a
2 Meanwhile, heat half of the olive oil in a medium frying pan. Add
the red onion and cook, stirring, for 3 minutes, or until soft. Transfer
to a small bowl.
3 Return the same pan to a medium-high heat and melt the

butter. Add the honey and cook for 30 seconds, or until bubbling.
Add the walnuts, toss to coat well and cook for a further
3b 30 seconds, or until golden. Season with salt. Remove from
pan and transfer to a plate lined with baking paper. Cool.
4 Add the smoked chicken, cooked onion, apple, mint and

caramelised walnuts to the quinoa and snow pea mixture. Drizzle
with the olive oil and apple cider vinegar and toss to
coat well.
5 To serve, divide salad between plates and season to taste with salt
4 and pepper.
VOL 1
2017
Nourishing Spiced Chickpea & Tahini Bowl

This bowl full of nourishment will leave you feeling satisfied and Prep: 10 mins
energised in equal measure. Between creamy avocado, sweet Cook: 30 mins level 1
Total: 40 mins
potato and tasty chickpeas, every bite is a delight. Our favourite
flourish is the dressing of rich tahini, turmeric and zesty lemon
juice. Yum!
Pantry Items
Olive Oil Warm

Water
Sweet Potato Red Onion Chickpeas Garam Masala Tahini
Lemon Tumeric Kale Avocado

400 g 800 g sweet potato, sliced into 0.5 cm thick discs in another recipe
1/2 1 red onion, sliced into thin wedges * Pantry Items

Pre-preparation
1 tin 2 tins chickpeas, drained, rinsed & patted dry
2 tsp 4 tsp garam masala
Nutrition per serve
1 tsp 2 tsp tahini Energy 2700 Kj
1 2 lemon, juiced Protein 17.9 g
1/2 tsp 1 tsp turmeric (recommended amount) Fat, total 39.5 g
1 tbs 2 tbs warm water * -saturated 7.2 g
200g 400g kale, destemmed & leaves roughly chopped Carbohydrate 47.7 g
1/2 1 avocado, sliced (recommended amount) -sugars 15.3 g
Sodium 39 mg
2 You will need: chef’s knife chopping board, sieve, two oven trays lined
with baking paper, small jug or bowl and medium frying pan.
2 Place the sweet potato and red onion on one of the prepared oven
trays. Toss in half the olive oil. Season with salt and pepper. Place the
drained chickpeas on the second oven tray. Sprinkle over the
garam masala and the remaining olive oil. Season with salt and
3 pepper. Place both trays in the oven to cook for 25 minutes, or until
golden. Remove from the oven and set aside.
3 Meanwhile, in a small jug or bowl, combine the tahini, half the

lemon juice, salt and pepper, turmeric and warm water.
Tip: the mixture may split but continue stirring until it comes
together again.
4 4 Heat a medium frying pan with a dash of olive oil over a medium-
high heat. Cook the chopped kale for 2-3 minutes, or until slightly
wilted. Pour over the remaining lemon juice. Set aside.
5 To serve, divide the kale, sweet potato, red onion and chickpeas
between bowls. Top with the fresh avocado and drizzle with the
tahini dressing. Enjoy!
Did you know? Turmeric is regarded as the golden spice of India.

VOL 1
2017
Chicken Souvlaki with Minted Yoghurt Sauce

Thank goodness the Ancient Greeks took time in between Prep: 15 mins
perfecting wrestling and athletics to come up with this tasty Cook: 15 mins level 1
Total: 30 mins
number. Soft pita, refreshing mint and creamy yoghurt have
been putting smiles on Greek faces forever, so it’s no surprise
these souvlaki wraps will do the same for you.
Pantry Items
Olive Oil Sugar

Garlic Free Range Red Onion Greek Yoghurt Cucumber
Chicken Thighs
Apple Cider
Vinegar
Mint Leaves Wholemeal Pita Baby Spinach Tomato

Bread Leaves

in another recipe
1 clove 2 cloves garlic, peeled & crushed * Pantry Items
350g 700g free range chicken thighs, sliced into 1 cm pieces
Pre-preparation
1/2 1 red onion, thinly sliced
1 tsp 2 tsp sugar *
Nutrition per serve
2 tbs 4 tbs apple cider vinegar * Energy 2760 Kj
100g 200g Greek yoghurt Protein 45.8 g
1 2 cucumber, grated & excess water squeezed out Fat, total 30.5 g
3 sprigs 6 sprigs mint leaves, picked & roughly chopped -saturated 7.7 g
Carbohydrate 46.4 g
4 8 wholemeal pita breads
-sugars 11.9 g
70g 140g baby spinach leaves, washed
Sodium 367 mg
1 2 tomato, diced
1 You will need: chef’s knife, chopping board, garlic crusher, box grater,
sieve, medium bowl, two small bowls, large frying pan and tongs.
1 In a medium bowl, combine the olive oil, the garlic, chicken

thighs and salt and pepper. Set aside.
2 Meanwhile, in a small bowl, mix together the red onion, sugar

and apple cider vinegar. Leave to pickle until you are ready to serve.
Drain before serving.
2
3 In a second small bowl, combine the Greek yoghurt, cucumber
and half of the mint, and season with salt and pepper. Set aside.
4 Heat a large frying pan over a medium-high heat with the

remaining olive oil. Cook the chicken thighs for 5-7 minutes, or until
crispy.
3 5 Sprinkle the wholemeal pita breads lightly with water to stop

them from drying out and heat in the microwave for 10 seconds.
6 To serve, top the pita breads with the herby yoghurt, baby
spinach leaves, tomato, remaining mint, pickled onion and souvlaki
chicken. Enjoy!
Did you know? The plural of souvlaki is souvlakia.

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The HelloFresh Homemade Cookbook

Quick, Tasty, Healthy

Baked Salmon with Pesto Potato Salad

Potatoes Salmon Baby Spinach Traditional

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1 Preheat the oven to 200ºC/180ºC fan-forced.

3a 4 To serve, divide the pesto potato salad and baked salmon

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Brown Rice & Haloumi Salad with Cherry Tomatoes

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Brown Rice Cherry Tomatoes Red Onion Baby Spinach

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3 cups 6 cups water * * Pantry Items

Butterflied Chicken with Leek, Fetta & Rosemary Potatoes

Butter Olive Oil

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Leeks Fetta Cheese Lemon

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1 Preheat the grill to a high heat.

Carrot & Haloumi Fritters with Fresh Cucumber, Mint Salad

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2 4 carrots, peeled & grated * Pantry Items

Classic Pan-Fried Salmon with Caper Butter Sauce

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4 To serve, divide the potato and green beans between plates,

Crunchy Pork Schnitzel with Red Apple & Parmesan Salad

Plain Flour Eggs

Vegetable Olive Oil

Honey Apple Cider

1 Set up the crumbing station. Prepare three shallow bowls. In the

3 Combine the rocket leaves, apple slices and shaved Parmesan

4 To serve, divide the pork and salad between plates. Enjoy!

Dukkah Chicken with Rainbow Vegetables & Fetta Cheese

Sweet Potato Zucchini Red Onion Red Capsicum Free Range

Dukkah Parsley Fetta Cheese Lemon

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Did you know? Fetta is high in calcium and vitamin B12.

Fetta & Sundried Tomato Chicken with Roasted Sweet Potato

Free Range Sundried Fetta Cheese Sweet Potato

Asparagus Baby Spinach Leaves

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3 4 Meanwhile, heat a large, greased, ovenproof frying pan over a medium-

Garlic Chicken with Fattoush Salad & Dill Mayonnaise

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Greek Chicken and Brown Rice Salad

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Greek Yoghurt Lemon Roma Tomatoes Mint Kalamata Olives

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1 Preheat the oven to 200°C/180°C fan-forced.

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Healthy Crumbed Hoki with Chips & Garden Salad

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