Roast Pumpkin & Crouton Salad
with Creamy Pesto, Toasted Almonds & Feta
- Soy
- Gluten(Wheat)
- Almond
- Milk
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
The best salads are a combination of flavours, textures and colours – and with golden roasted pumpkin, herby wholemeal croutons, earthy beetroot and creamy feta, this salad ticks all the boxes. *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has 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!*
Ingredients
1 packet
peeled pumpkin pieces
1
Brown Onion
1
beetroot
1
carrot
1 sachet
Garlic & Herb Seasoning
1
tomato
1
Wholemeal Panini
(Contains: Soy, Gluten(Wheat); )
1 packet
flaked almonds
(Contains: Almond; )
1 bag
Mixed Salad Leaves
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
creamy pesto dressing
(Contains: Soy; )
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut peeled pumpkin pieces into chunks. Cut onion into wedges. Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Add garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop tomato. Cut or tear wholemeal panini into bite-sized chunks.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Place panini pieces on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.
• While the croutons are baking, combine a drizzle of olive oil and balsamic vinegar and a pinch of salt and pepper in a large bowl. • When the veggies have cooled slightly, gently toss mixed salad leaves, roast veggies, croutons and tomato with the dressing.
• Divide roast pumpkin salad between bowls. • Crumble over feta (see ingredients), sprinkle with toasted almonds and drizzle with creamy pesto dressing. Enjoy!
