This vibrant roast pumpkin and courgette ribbon salad is a celebration of fresh, earthy flavours, complemented by creamy feta and fragrant mint. Topped with crunchy almonds, it’s a delightful mix of textures and tastes that’s as refreshing as it is satisfying.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Garlic
1
Peeled Pumpkin Pieces
1
Courgette
1
Mint
1
Flaked Almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
Mixed Salad Leaves
1
Balsamic & Olive Oil Dressing
1
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1
Peeled Pumpkin Wedges
1
olive oil
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. In a small bowl, combine garlic and a generous drizzle of olive oil. • Place pumpkin peeled wedges on a lined oven tray. Drizzle with garlic oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice courgette into ribbons, stopping when you reach the seeds in the centre. • Pick mint leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season and set aside.
• In a medium bowl, combine mixed salad leaves and balsamic & olive oil dressing. Season to taste. • Divide salad between plates. Top with roast pumpkin and courgette ribbons. • Crumble over cow's milk feta (see ingredients). Sprinkle over mint and flaked almonds. Enjoy!