Roast Pumpkin Salad & Fetta Yoghurt

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

with Croutons & Almonds

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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:

Vegetarian

Allergens:

Almond

•Wheat

•Gluten

•Soy

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Flaked Almonds

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

Pumpkin

Bake-At-Home Ciabatta

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

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

1 packet

Balsamic Vinaigrette Dressing

1 sachet

Savoury Seasoning

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Zucchini

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories549 kcal

Energy (kJ)2300 kJ

Fat19.2 g

of which saturates4.8 g

Carbohydrate73.2 g

of which sugars22.5 g

Dietary Fibre11.8 g

Protein19 g

Sodium1640 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Slice zucchini into half-moons. • Cut beetroot into 1cm chunks.
TIP: Peel the pumpkin if you prefer!

• Place pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Place beetroot and zucchini on a second lined oven tray. Season with salt and pepper, drizzle with olive oil 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 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. Season and toss to coat. • Divide roast veggie salad between bowls then top with roast pumpkin. • Spoon over fetta yoghurt. Sprinkle with flaked almonds to serve. Enjoy!