Garlicky Pumpkin Salad, Chicken & Goat Cheese Yoghurt
with Croutons & Almonds
This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, , choclem, crispy croutons, tangy dressing and creamy marinated goat cheese.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Pumpkin
1
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
Zucchini
1 sachet
Garlic & Herb Seasoning
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Savoury Seasoning
1 packet
Mixed Salad Leaves
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
Utensils
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. • Cut chicken breast into 2cm 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. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.
• 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 and chicken. • Spoon over fetta yoghurt. Sprinkle with flaked almonds to serve. Enjoy!
