Garlicky Pumpkin Salad & Goat Cheese Yoghurt
with Croutons & Almonds- Almond
- Wheat
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
- Sulphites
- Lupin
- Almond
This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, crispy croutons, tangy dressing and creamy marinated goat cheese. This recipe is under 650kcal per serving.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1
Pumpkin
1
Bake-At-Home Ciabatta
(Contains: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond, May contain traces of allergens, Wheat, Gluten, Soy;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1 sachet
Garlic & Herb Seasoning
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Savoury Seasoning
1 packet
Mixed Salad Leaves
1
Beetroot
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. • Cut beetroot into 1cm chunks. 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 beetroot and zucchini on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast pumpkin and veggies until tender, 25-30 minutes. Allow veggies to cool slightly.
• 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 roast veggie tray. Bake until golden, 5-7 minutes.
• Meanwhile, in a small bowl, combine marinated goat cheese and Greek-style yoghurt and stir to combine. Season to taste.
• When veggies and croutons have cooled slightly, add mixed salad leaves and balsamic vinaigrette dressing to the beetroot and zucchini tray. Toss to coat. • Divide salad between bowls, then top with garlicky pumpkin.
• Spoon over goat cheese yoghurt. Sprinkle with flaked almonds to serve. Enjoy!
