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Japanese Recipes

Miso-Glazed Pumpkin & Crunchy Rainbow Salad

Miso-Glazed Pumpkin & Crunchy Rainbow Salad

Miso-Glazed Pumpkin & Crunchy Rainbow Salad

with Creamy Dressing & Pickled Ginger

Get up to $200 off!

This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin. You can thank us later!

This recipe is under 650kcal per serving.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:

Calorie Smart

•Veggie

Allergens:

Soy

•Gluten

•Wheat

•Eggs

•Sesame

•Gluten/Gluten

The quantities provided above are averages only.

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 packet

miso paste

1

Red Radish

1

cucumber

½

lemon

1 packet

garlic aioli

½ packet

sesame oil blend

1 packet

deluxe salad mix

1 packet

Crunchy Fried Noodles

½ sachet

everything garnish

1 packet

pickled ginger

Not included in your delivery

olive oil

1 tbs

honey

½ tbs

low sodium soy sauce

Nutritional Values

Energy (kJ)2343 kJ

Calories560 kcal

Fat34.9 g

of which saturates3.8 g

Carbohydrate46.8 g

of which sugars30.1 g

Dietary Fibre10.1 g

Protein12.1 g

Sodium944 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2

• Meanwhile, thinly slice red radish and cucumber into rounds. • Slice lemon into wedges.

3

• In a large bowl, combine garlic aioli, sesame oil blend (see ingredients), the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with the dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste with salt and pepper.

4

• Divide crunchy rainbow salad between bowls. • Top with miso-glazed pumpkin. • Sprinkle with everything garnish (see ingredients). Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!

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