Garlicky Pumpkin, Beef & Goat Cheese Salad
with Birch & Waite Green Goddess Dressing
- Wheat
- Gluten
- Soy
- Milk
- Walnut
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess Dressing transforms a good salad into a spectacular one and pairs perfectly with tonight’s garlicky pumpkin and veggie-loaded salad. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again! *Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1 sachet
Garlic & Herb Seasoning
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Mixed Salad Leaves
1
Pumpkin
1 sachet
Savoury Seasoning
1
Snacking Tomatoes
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
1
Zucchini
1
Green Goddess Dressing
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut pumpkin into thin wedges.
• Slice zucchini into half-moons.
• Season beef rump with salt and pepper.
TIP: Peel the pumpkin if you prefer!
• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with
garlic & herb seasoning and toss to coat.
• Place snacking tomatoes and zucchini on a second lined oven tray. Drizzle with
olive oil, season with salt and pepper, then toss to coat.
• Roast pumpkin and veggies until tender, 25-30 minutes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Cut or tear bake-at-home ciabatta into bite-sized chunks.
• In a medium bowl, combine ciabatta chunks, savoury seasoning and a good
drizzle of olive oil.
• In the last 7 minutes of cook time, place ciabatta on the tray with the veggies.
Bake until golden, 5-7 minutes. Allow to cool slightly.
• To the tray with slightly cooled veggies and croutons, add mixed salad leaves and balsamic vinaigrette dressing and toss to coat. Season to taste.
• Divide roast veggie salad between bowls, then top with garlicky roast pumpkin and beef.
• Drizzle with Birch & Waite Green Goddess Dressing and crumble over marinated goat cheese. Crush walnuts over salad to serve. Enjoy!
