Garlicky Pumpkin, Salmon & Goat Cheese Salad
with Croutons & Almonds
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.
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
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!
