Garlicky Pumpkin Salad, Salmon & Goat Cheese Yoghurt

Name: Garlicky Pumpkin Salad, Salmon & Goat Cheese 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 Zucchini; 280 g Salmon; 1 sachet Garlic & Herb Seasoning; 1 packet Marinated Goat Cheese; 1 packet Balsamic Vinaigrette Dressing; 1 sachet Savoury Seasoning; 1 packet Mixed Salad Leaves; 1 Beetroot; 1 drizzle olive oil

with Croutons & Almonds

Up to 180$ + Free Treats / Extras for Life

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

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Almond

•Wheat

•Gluten

•Soy

•Milk

•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

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, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Zucchini

280 g

Salmon

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

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

Beetroot

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3950 kJ

Calories945 kcal

Fat50.8 g

of which saturates14.1 g

Carbohydrate69.1 g

of which sugars21.9 g

Dietary Fibre10.6 g

Protein51.3 g

Cholesterol0 mg

Sodium1900 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• 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!