Roast Pumpkin & Basil Pesto Salad

Name: Roast Pumpkin & Basil Pesto Salad with Goat Cheese & Almonds
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 Pumpkin; 1 Red Onion; 1 sachet Garlic & Herb Seasoning; 1 Tomato; 1 Cucumber; 1 packet Roasted Almonds; 1 Apple; 1 packet Spinach & Rocket Mix; 1 packet Basil Pesto; 1 packet Marinated Goat Cheese; drizzle vinegar (balsamic or white wine)

with Goat Cheese & Almonds

Get up to $200 off!

We’ve heard your calls and prepared a bountiful bowl with some HelloFresh faves. Basil pesto laces apple, tomato, cucumber and onion to perfection, whilst the pumpkin rounds out the dish with a help from marinated goat cheese.

This recipe is under 650kcal per serving.

Tags:

Climate Superstar

•Calorie Smart

•Veggie

Allergens:

Almond

•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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Pumpkin

Red Onion

1 sachet

Garlic & Herb Seasoning

Tomato

Cucumber

1 packet

Roasted Almonds

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

Apple

1 packet

Spinach & Rocket Mix

1 packet

Basil Pesto

(Contains: Milk;)

1 packet

Marinated Goat Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2511 kJ

Calories600 kcal

Fat36.7 g

of which saturates9.8 g

Carbohydrate43.4 g

of which sugars31.9 g

Dietary Fibre18 g

Protein21.9 g

Sodium1053 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Slice pumpkin and red onion into thin wedges. • Place pumpkin and onion on a lined oven tray. Drizzle with olive oil. Sprinkle with garlic & herb seasoning 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 vinegar. Season with salt and pepper to taste.

• Divide basil pesto salad between bowls. • Top with roast pumpkin and onion. • Sprinkle with almonds and crumble over marinated goat cheese to serve. Enjoy!