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Garlicky Pumpkin Salad & Double Fetta Yoghurt
Garlicky Pumpkin Salad & Double Fetta Yoghurt

Garlicky Pumpkin Salad & Double Fetta Yoghurt

with Croutons & Almonds

This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, crispy croutons, tangy dressing and creamy fetta.

Tags:
Veggie
Allergens:
Wheat
Gluten
Soy
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

1

Zucchini

1

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

2 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Flaked Almonds

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

1 sachet

Garlic & Herb Seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mixed Salad Leaves

1

Pumpkin

1 sachet

Savoury Seasoning

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2440 kJ
Calories583 kcal
Fat22 g
of which saturates6.6 g
Carbohydrate73.4 g
of which sugars22.6 g
Dietary Fibre11.8 g
Protein21.2 g
Cholesterol0 mg
Sodium1850 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Cooking Steps

Get prepped
1

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. TIP: Peel the pumpkin if you prefer!

Roast the veggies
2

• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Place beetroot and zucchini on a second lined oven tray. Drizzle with oilve oil, season with salt and pepper and toss to coat. • Roast pumpkin and veggies until tender, 25-30 minutes. Allow to cool slightly.

Bake the croutons
3

• 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 half the fetta cubes and Greek-style yoghurt and mash to combine. Season.

Finish & serve
4

• When veggies and croutons have cooled slightly, add mixed salad leaves and balsamic vinaigrette to the beetroot and zucchini tray. Toss to coat. • Divide roast veggie salad between bowls, then top with roast pumpkin. • Spoon over fetta yoghurt. Sprinkle with flaked almonds. Crumble over remaining fetta to serve. Enjoy!

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