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Roast Pumpkin & Supergreen Salad Bowl
Roast Pumpkin & Supergreen Salad Bowl

Roast Pumpkin & Supergreen Salad Bowl

with Garlic Fetta & Honey Mustard Sauce

We're in our light and bright era so only a salad will do! Nan's special seasoning is the perfect pair to roast pumpkin and works wonders in this kale salad. With some special additions of garlicky-fetta, honey mustard sauce and roasted almonds, your standard salad has been made a little bit fancier.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Veggie
•Climate Superstar
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 sachet

Nan's special seasoning

1 clove

garlic

1 packet

roasted almonds

1 packet

kale

2

Red Radish

1

cucumber

1 packet

Fetta Cubes

1 packet

spinach & rocket mix

1 packet

Honey Mustard Sauce

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1477 kJ
Calories353 kcal
Fat18 g
of which saturates3.6 g
Carbohydrate32.1 g
of which sugars23.9 g
Dietary Fibre13.3 g
Protein14.8 g
Sodium705 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Small Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into 1cm-thick wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning, season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

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

2
2

• Meanwhile, finely chop garlic. • Roughly chop roasted almonds. • Thinly slice kale, discarding any larger pieces of stalk. • Thinly slice red radish and cucumber into rounds.

3
3

• In a small frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl. • Crumble in fetta cubes and mash to combine.

4
4

• When the pumpkin has 5 minutes remaining, in a large bowl, combine radish, cucumber, spinach & rocket mix, kale and a drizzle of vinegar and olive oil. Season to taste.

5
5

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

6
6

• Divide supergreen salad between bowls, then top with roast pumpkin. • Drizzle over honey mustard sauce. • Garnish with garlic fetta and almonds to serve. Enjoy!

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