Name: [Perfection Fresh] Roast Pumpkin, Crumbed Fish & Supergreen Quke Salad with Garlic Fetta, Mint & Honey Mustard Sauce
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Red Radish; 1 packet Flaked Almonds; 280 g Crumbed Basa; 3 Baby Cucumber; 1 Garlic; 1 packet Fetta Cubes; 1 Pumpkin; 1 sachet Nan's Special Seasoning; 1 Kale; 1 packet Spinach & Rocket Mix; 1 packet Honey Mustard Sauce; 1 packet Mint

HelloFresh

Recipes

[Perfection Fresh] Roast Pumpkin, Crumbed Fish & Supergreen Quke Salad

with Garlic Fetta, Mint & Honey Mustard Sauce

Up to 180$ + Free Treats / Extras for Life

Tags:

Under 30g carbs

Allergens:

Almond

•Fish

•Gluten

•Soy

•Wheat

•Milk

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Radish

1 packet

Flaked Almonds

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

280 g

Crumbed Basa

(Contains: Fish, Gluten, Soy, Wheat;)

Baby Cucumber

Garlic

1 packet

Fetta Cubes

(Contains: Milk;)

Pumpkin

1 sachet

Nan's Special Seasoning

Kale

1 packet

Spinach & Rocket Mix

1 packet

Honey Mustard Sauce

(Contains: Milk; May be present: Soy.)

1 packet

Mint

Nutritional Values

Calories481 kcal

Energy (kJ)2010 kJ

Fat18 g

of which saturates7.8 g

Carbohydrate49.6 g

of which sugars19.7 g

Dietary Fibre9.2 g

Protein27.6 g

Sodium1190 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. • Place pumpkin wedges on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes.

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

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Thinly slice red radish and Quke into rounds. Finely chop garlic. • In a large bowl, combine the vinegar and a drizzle of olive oil. Add kale, massaging leaves to soften. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. • Return pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt.

• When the pumpkin has 5 minutes remaining, to bowl with kale, add Quke, radish, spinach & rocket mix and a drizzle of olive oil. Season to taste.

• In a small microwave-safe bowl, microwave honey mustard sauce until warmed through, 30 seconds.

• Slice fish. • Divide supergreen Quke salad between bowls then top with roast pumpkin, crumbed fish and garlic fetta. • Drizzle over honey mustard sauce. Garnish with flaked almonds and tear over mint to serve. Enjoy!