Roast Pumpkin & Courgette Ribbon Salad
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Roast Pumpkin & Courgette Ribbon Salad

Roast Pumpkin & Courgette Ribbon Salad

with Feta, Mint & Flaked Almonds

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.

Tags:
Veggie
•Climate Superstar
•Calorie Smart
•Under 40g carbs
Allergens:
Almond
•Milk

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

Total Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1

olive oil

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Nutrition Values

Energy (kJ)1916 kJ
Calories458 kcal
Fat33.2 g
of which saturates13.8 g
Carbohydrate19 g
of which sugars12.9 g
Dietary Fibre4.3 g
Protein21.6 g
Sodium1141 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• 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.

2

• 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.

3

• Return frying pan to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season and set aside.

4

• 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!