Roast Pumpkin & Basil Pesto Salad
with Fetta & Almonds- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
We've heard your calls and prepared a bountiful bowl with some HelloFresh faves. This basil pesto salad laces apple, tomato, cucumber and onion to perfection, whilst the pumpkin rounds out the dish with a help from cheesy fetta. *This recipe is under 650kcal per serving.*
Ingredients
1
pumpkin
1
red onion
1 sachet
garlic & herb seasoning
1
tomato
1
cucumber
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1
apple
1 bag
spinach & rocket mix
1 packet
basil pesto
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin and red onion into thin wedges. • Place pumpkin and onion on a lined oven tray. Sprinkle with garlic & herb seasoning. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, roughly chop tomato, cucumber and roasted almonds. • Thinly slice apple into wedges.
• In a large bowl, combine tomato, cucumber, apple, spinach & rocket mix, basil pesto and a drizzle of the vinegar. Season to taste.
• Divide salad between bowls. • Top with roast pumpkin and onion. • Crumble over fetta and sprinkle with almonds to serve. Enjoy!
