This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, crispy croutons, tangy dressing and creamy fetta.
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.
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
1 drizzle
olive oil
• 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!