Roast Pumpkin Salad & Fetta Yoghurt

Name: Roast Pumpkin Salad & Fetta Yoghurt with Croutons & Almonds
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 pumpkin; 1 sachet garlic & herb seasoning; 1 packet Carrot & Zucchini Mix; 1 Bake-At-Home Ciabatta; 1 sachet Savoury Seasoning; 1 packet Fetta Cubes; 1 packet Greek-style yoghurt; 1 packet mixed salad leaves; 1 packet Balsamic Vinaigrette Dressing; 1 packet flaked almonds

with Croutons & Almonds

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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.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pumpkin

1 sachet

garlic & herb seasoning

1 packet

Carrot & Zucchini Mix

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, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2558 kJ

Fat15.7 g

of which saturates4.3 g

Carbohydrate91 g

of which sugars27.1 g

Protein23.9 g

Sodium1802 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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!