Garlicky Pumpkin, Salmon & Goat Cheese Salad
with Sourdough Croutons & Yoghurt- Wheat
- Gluten
- Milk
- Soy
- Fish
- Walnut
- Sesame
- Milk
- Almond
- Hazelnut
- Eggs
- Lupin
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Brazil nut
- Cashew
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, salmon, crispy croutons, crunchy walnuts and creamy goat cheese. *This recipe is under 650kcal per serving.*
Ingredients
1
Pumpkin
4
Sliced Sourdough
(Contains: Wheat, Gluten, Milk, Soy; May be present: Sesame, Milk, Almond, Hazelnut, Eggs, Lupin.)
1 packet
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Walnuts
(Contains: Walnut; May be present: Sesame, Milk, Almond, Hazelnut, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy.)
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
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.
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. • 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!
• 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. 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!
