Name: Miso Glazed Roast Pumpkin, Chicken & Crunchy Rainbow Salad with Creamy Japanese Dressing & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Japanese Dressing; 1 packet Mixed Salad Leaves; 1 packet Deluxe Salad Mix; 1 packet Garlic Aioli; 1 Pumpkin; 1 sachet Everything Garnish; 330 g Chicken Tenderloins; 1 packet Miso Paste; 1 packet Pickled Ginger; 1 Cucumber; 1 Lemon; 1 packet Crunchy Fried Noodles; 1 Red Radish

HelloFresh

Recipes

Japanese Recipes

Miso Glazed Roast Pumpkin, Chicken & Crunchy Rainbow Salad

with Creamy Japanese Dressing & Pickled Ginger

Up to 180$ + Free Treats / Extras for Life

Allergens:

Sesame

•Soy

•Eggs

•Gluten

•Wheat

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 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Mixed Salad Leaves

1 packet

Deluxe Salad Mix

1 packet

Garlic Aioli

(Contains: Eggs;)

Pumpkin

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

330 g

Chicken Tenderloins

1 packet

Miso Paste

(Contains: Soy, Gluten, Wheat;)

1 packet

Pickled Ginger

Cucumber

Lemon

1 packet

Crunchy Fried Noodles

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Sesame.)

Red Radish

Nutritional Values

Calories648 kcal

Energy (kJ)2710 kJ

Fat34.5 g

of which saturates4.3 g

Carbohydrate34.5 g

of which sugars18.1 g

Dietary Fibre7.9 g

Protein47.5 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!

• Meanwhile, thinly slice red radish and cucumber into rounds. Slice lemon into wedges. • When pumpkin has 10 minutes remaining, place chicken tenderloins on a second lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine garlic aioli, Japanese style dressing, the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste.

• Divide crunchy rainbow salad between bowls. Top with miso glazed roast pumpkin and chicken. • Sprinkle with a pinch of everything garnish. Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!