Sick of your regular roster of recipes you stick to throughout the week? Bored of dinner, but don’t have time to get creative? Hello Fresh could be the answer. It’s a service that allows you to choose your favourite dishes from their weekly menu of international options – as well as how many people it should cater to – then delivers those recipes, plus the fresh ingredients, to your door every week. For a small taster, the team has shared three of their most vibrant recipes…

Chermoula spiced halloumi with bulgur wheat and chickpea tabbouleh

Preparation time: 20 minutes

Serves: 4

Ingredients

• 2 tins chickpeas • 2 tsp chermoula spice • 2 pots vegetable stock pot • 300g bulgur wheat • 4 vine tomatoes • 2 bunches mint • 2 lemons • 2 blocks halloumi • 2 pots Greek yoghurt • 2 tbsps honey

Directions

• Heat a splash of oil in a saucepan on medium-high heat. 
• Drain and add the chickpeas and chermoula to the pan and cook for one minute. 
• Add 600ml of boiling water and stock pot, then stir to dissolve. 
• Add the bulgur wheat, bring back to the boil and cover with a lid. Remove from the heat and leave for ten to 12 minutes.
• Chop the vine tomatoes into chunks; roughly chop the mint leaves, discarding the stalks; zest and then halve the lemon; cut the halloumi into three slices per person. 
• Heat a glug of oil in a large frying pan over medium-high heat, then cook the halloumi until golden brown, three minutes on each side. 
• Meanwhile, mix half the mint and half the lemon zest into the Greek yoghurt. Season with salt and keep to one side. 
• When the halloumi is cooked, remove from the heat and drizzle over the honey. 
• Stir the tomato, remaining lemon zest and mint into the bulgur wheat. Add salt, pepper and lemon juice to taste. 
• Share the tabbouleh between your plates and top with the halloumi slices, then finish off with a dollop of cooling yoghurt.

Prawn red Thai curry with rice

Preparation time: 20 minutes

Serves: 4

Ingredients

• 2 packs green beans • 2 carrots • 1 bunch fresh coriander • 50g Red Thai Curry paste • 400ml coconut milk • 250g king prawns • 500g basmati rice • 1 lime

Directions

• Trim the green beans and chop into thirds; chop off the ends of the carrots, then slice into thin rounds; roughly chop the coriander. 
• Heat a splash of oil in a frying pan on medium-high heat. 
• Add the carrots and stir-fry until they start to soften – two to three minutes – then add the green beans and stir-fry for a minute. 
• Stir in the curry paste and cook for 30 seconds.  Mix in the coconut milk and add the prawns. 
• Bring to a simmer, cover with a lid (or foil), and cook for five minutes. Tip: the prawns are cooked when they are pink on the outside and opaque all the way through. 
• Meanwhile, squeeze the pouch, tear strip and microwave the rice at 800W for two minutes (or stir-fry for three in a dry frying pan over a medium-high heat). 
• Squeeze juice of the lime into your curry, and season with salt and pepper to taste.  Serve the rice in bowls topped with the curry and sprinkling of fresh coriander.

Tostadas Rapidas

Preparation time: 20 minutes

Serves: 4

Ingredients

• 500g beef mince • 2 yellow peppers • 1 bunch fresh coriander • 2 tins red kidney beans • 3 tsp Mexican Spice fajita mix • 5 tbsp vegetarian Worcester sauce • 2 packs finely chopped tomatoes with onion and garlic • 1 pot beef stock pot • 4 wholemeal tortillas • 2 pots sour cream • 1 lime

Directions

• Heat a splash of oil in a frying pan on high heat. Add the beef mince and cook until browned, around five minutes, breaking it up with a wooden spoon as it cooks. 
• Halve the pepper, discard the core and seed, then roughly chop. Also roughly chop the coriander, and drain and rinse the kidney beans. 
• Add the pepper and fajita seasoning mix to the beef mince and stir-fry for a minute. 
• Add in the Worcester sauce, finely chopped tomatoes, kidney beans and stock pot, stirring well to dissolve the stock. 
• Bring to the boil, reduce the heat to medium-low and simmer until thick, around seven to eight minutes. 
• Pop the tortillas in a single layer on your prepped baking tray and drizzle over some oil. Tip: If you’re hungry, use two per person. 
• Sprinkle on some salt and pepper, and then bake in the oven until crisp and golden, around five to seven minutes. 
• Put the sour cream in a small bowl, grate in the zest of the lime, add a pinch of salt and pepper, then stir all together. Then chop lime into quarters.
  
• Serve the crisp tortillas on plates topped with a helping of beef, a drizzle of lime sour cream and a sprinkling of coriander. Finish with lime wedges for squeezing over.

For more nutritional information or details on allergens in these recipes, please visit Hello Fresh