Roast Pumpkin Salad & Fetta Yoghurt
with Croutons & Almonds- Gluten
- Soy
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, crispy croutons, tangy dressing and creamy fetta. *This recipe is under 650kcal per serving.*
Ingredients
1
pumpkin
1 sachet
garlic & herb seasoning
1 packet
Carrot & Zucchini Mix
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 sachet
Savoury Seasoning
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Sesame, Hazelnut, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges.
TIP: Peel the pumpkin if you prefer!
• Place pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Place carrot and zucchini mix on a second lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast pumpkin and veggies until tender, 25-30 minutes. Allow to cool slightly.
• Cut or tear bake-at-home ciabatta into bite-sized chunks. • In a medium bowl, combine ciabatta chunks, savoury seasoning and a good drizzle of olive oil. • In the last 7 minutes of cook time, place ciabatta on the tray with the veggies. Bake until golden, 5-7 minutes. • Meanwhile, in a small bowl, combine fetta cubes and Greek-style yoghurt and mash to combine. Season.
• When veggies and croutons have cooled slightly, add mixed salad leaves and balsamic vinaigrette to the carrot and zucchini tray. Season and toss to coat. • Divide roast veggie salad between bowls then top with roast pumpkin. • Spoon over fetta yoghurt. Sprinkle with flaked almonds to serve. Enjoy!
