Garlicky Pumpkin Salad & Double Fetta Yoghurt

Name: Garlicky Pumpkin Salad & Double Fetta Yoghurt with Croutons & Almonds
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 packet Balsamic Vinaigrette Dressing; 1 Zucchini; 1 Bake-At-Home Ciabatta; 2 packet Fetta Cubes; 1 packet Flaked Almonds; 1 sachet Garlic & Herb Seasoning; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves; 1 Pumpkin; 1 sachet Savoury Seasoning; 1 Beetroot; 1 drizzle olive oil

with Croutons & Almonds

Up to 180$ + Free Treats / Extras for Life

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:

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

Zucchini

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

Pumpkin

1 sachet

Savoury Seasoning

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories575 kcal

Energy (kJ)2400 kJ

Fat21.8 g

of which saturates6.6 g

Carbohydrate72 g

of which sugars21.6 g

Dietary Fibre11.4 g

Protein20.8 g

Cholesterol0 mg

Sodium1850 mg

The average adult daily energy intake is 8700 kJ

Utensils

•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. 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.

• 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.

• 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!