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Roast Pumpkin, Chicken & Basil Pesto Salad

Roast Pumpkin, Chicken & Basil Pesto Salad

Roast Pumpkin, Chicken & Basil Pesto Salad

with Fetta & Almonds

Up to 180$ + Free Treats / Extras for Life

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.

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

1

Pumpkin

1

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 packet

Spinach & Rocket Mix

1 packet

Basil Pesto

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

chicken breast

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2759 kJ

Calories659 kcal

Fat29.6 g

of which saturates5.5 g

Carbohydrate43.2 g

of which sugars31 g

Dietary Fibre18.8 g

Protein53.9 g

Sodium871 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin and 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!

2

• Meanwhile, roughly chop tomato, cucumber and roasted almonds. • Thinly slice apple into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).

3

• In a large bowl, combine tomato, cucumber, apple, spinach & rocket mix, basil pesto and a drizzle of vinegar. Season to taste.

4

• Slice chicken. • Divide salad between bowls. • Top with roast pumpkin, onion and chicken. • Crumble over fetta and sprinkle with almonds to serve. Enjoy!

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