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Roast Veggie & Garlic Crouton Salad

Roast Veggie & Garlic Crouton Salad

with Creamy Pesto, Parmesan & Almonds

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This solid salad is bursting with all the colours, flavours and textures. From the sweet and juicy cherry tomatoes, crisp baby broccoli and peppery rocket, to the crunchy ciabatta croutons, creamy pesto and sharp Parmesan, every bite is different - and delightful!

This recipe is under 650kcal per serving.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:VeggieUnder 650kcal
Allergens:GlutenSoyTree NutsMilkEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry/snacking tomatoes

1

carrot

1

red onion

1

zucchini

1 sachet

garlic & herb seasoning

1

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 bag

baby spinach leaves

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Sesame, Peanuts, Soy)

1 packet

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2317 kJ
Fat29.6 g
of which saturates5 g
Carbohydrate49.6 g
of which sugars19 g
Protein17.7 g
Sodium1006 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Halve the cherry/snacking tomatoes. Thickly slice the carrot and zucchini into half-moons. Thickly slice the red onion into wedges.

2

Place the prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the garlic & herb seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes.

3

While the veggies are roasting, cut or tear the bake-at-home ciabatta into bite-sized chunks. Place on a second lined oven tray. Drizzle with olive oil, sprinkle with the remaining garlic & herb seasoning and season with salt and pepper. Toss to coat.

4

Bake the croutons until golden, 5-7 minutes.

5

When the roast veggies have cooled slightly, add the rocket leaves, croutons and a drizzle of balsamic vinegar to the oven tray and gently toss to combine.

6

Divide the roast veggie and garlic crouton salad between bowls. Sprinkle with the slivered almonds. Dollop the creamy pesto dressing over the salad. Serve topped with the grated Parmesan cheese.