Say hello to a salad that ticks all the boxes, yet tastes totally different. With a creamy herb dressing plus sweet pear, nutty hazelnuts and rich fetta, this mix brings favourite flavours together in a bright and colourful bowl.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
dukkah(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)
roasted hazelnuts(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)
dill & parsley mayonnaise(ContainsEgg)
spinach & rocket mix
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) and sweet potato (unpeeled) into 1cm cubes.
Place the beetroot and sweet potato on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes. Sprinkle with the dukkah and roast until golden, 5 minutes. Set aside to cool slightly. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, trim and thinly slice the snow peas. Roughly chop the roasted hazelnuts.
In a large bowl, place the dill & parsley mayonnaise, Greek yoghurt (see ingredients list), a pinch of salt and pepper and mix well to combine. Slice the pear into thin batons.
When the roasted sweet potato and beetroot have cooled slightly, make the salad. Add the spinach & rocket mix, snow peas and pear to the bowl with the dressing and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the salad between plates and top with the dukkah-roasted sweet potato and beetroot. Crumble over the fetta and sprinkle with the hazelnuts.