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Garlicky Pumpkin Salad, Salmon & Fetta Yoghurt
Garlicky Pumpkin Salad, Salmon & Fetta Yoghurt

Garlicky Pumpkin Salad, Salmon & Fetta Yoghurt

with Croutons & Almonds

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

Tags:
Vegetarian
Allergens:
Wheat
Gluten
Soy
Milk
Almond
Fish

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

Beetroot

1

Bake-At-Home Ciabatta

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

1 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

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

1 sachet

Savoury Seasoning

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories847 kcal
Energy (kJ)3540 kJ
Fat39.9 g
of which saturates8.9 g
Carbohydrate73.1 g
of which sugars21.5 g
Dietary Fibre11.4 g
Protein47.5 g
Cholesterol0 mg
Sodium1690 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. • Slice zucchini into half-moons. • Cut beetroot into 1cm chunks.
 TIP: Peel the pumpkin if you prefer!

Roast the veggies & cook the salmon
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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Patting the skin dry helps it crisp up in the pan!

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 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 and salmon. • Spoon over fetta yoghurt. Sprinkle with flaked almonds to serve. Enjoy!

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