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Warm Beetroot, Chicken & Brie Crouton Salad
Warm Beetroot, Chicken & Brie Crouton Salad

Warm Beetroot, Chicken & Brie Crouton Salad

with Garlic Chilli Oil & Flaked Almonds

Switch up your average salad experience by adding double cream brie, chicken, croutons and savoury-spiced beetroot. Add some spectacular finishing touches with garlic-chilli oil and a scattering of roasted almonds.

Tags:
Chef's Choice
Allergens:
Wheat
Gluten
Soy
Milk
Almond

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 Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Beetroot

1 sachet

Savoury Seasoning

1

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

1

Pear

1 packet

Green Beans

2

Garlic

1

Double Cream Brie

(Contains: Milk;)

1 sachet

Chilli Flakes

1 packet

Spinach & Rocket Mix

1 packet

Balsamic Vinaigrette Dressing

1 packet

Flaked Almonds

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

330 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories678 kcal
Energy (kJ)2830 kJ
Fat36.3 g
of which saturates16.2 g
Carbohydrate67.7 g
of which sugars20.1 g
Dietary Fibre14.2 g
Protein61 g
Sodium1470 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1
  • Preheat oven to 220°C/200°C fan-forced.
  • Cut beetroot into wedges.
  • Place beetroot on a lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning and toss to coat. Roast until tender, 30-35 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
  • Cut or tear bake-at-home ciabatta into bite-sized chunks.
  • When beetroot has 10 minutes remaining, place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat.
  • Spread out evenly and bake until golden, 5-7 minutes.
3
  • While croutons are baking, thinly slice pear into wedges. Trim and halve green beans. Finely chop garlic.
  • Thinly slice Brie.
  • In a small heatproof bowl, microwave a good drizzle of oil with garlic and a pinch of chilli flakes, until fragrant, 30 seconds. Season with salt and pepper.
  • Cut chicken breast into 2cm chunks.
4
  • In a large frying pan, heat a drizzle of olive oil over high heat. 
  • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. 
  • To a large microwave-safe bowl, add green beans and a splash of water, then cover with damp paper towel. 
  • Microwave green beans on high until just tender, 2-4 minutes.
  • Drain green beans, then return to the bowl and allow to cool slightly.
5
  • To bowl with green beans, add spinach & rocket mix, pear, croutons, almonds and balsamic vinaigrette dressing. 
  • Toss to combine. Season to taste.
6
  • Divide crouton salad between bowls. Top with roasted beetroot, chopped Brie and chicken.  
  • Drizzle over garlic chilli oil to serve. Enjoy!

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