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Australian Recipes

Herby Pumpkin, Haloumi & Basil Pesto Salad

Herby Pumpkin, Haloumi & Basil Pesto Salad

Herby Pumpkin, Haloumi & Basil Pesto Salad

with Goat Cheese & Almonds

Up to 180$ + Free Treats / Extras for Life

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 & haloumi out the dish with a help from marinated goat cheese.

Tags:

Veggie

Allergens:

Almond

•Milk

•Cashew

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

Red Onion

1 packet

Roasted Almonds

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

1

Pumpkin

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Snacking Tomatoes

1 sachet

Garlic & Herb Seasoning

1 packet

Marinated Goat Cheese

(Contains: Milk;)

1

Cucumber

1

Red Apple

1 packet

Spinach & Rocket Mix

1 packet

Haloumi

(Contains: Milk;)

Nutritional Values

Energy (kJ)3300 kJ

Calories788 kcal

Fat56.8 g

of which saturates23.2 g

Carbohydrate32.4 g

of which sugars22.5 g

Dietary Fibre14.1 g

Protein35.9 g

Cholesterol0 mg

Sodium1860 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

Roast the pumpkin

1

• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, place haloumi and cover with water to soak.

• 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!

Get prepped & cook the haloumi

2

• Meanwhile, roughly chop tomato, cucumber and roasted almonds. • Thinly slice apple into wedges. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

Toss the salad

3

• 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.

Finish & serve

4

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

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