Roast Pumpkin & Crumbly Cheese Salad

Name: Roast Pumpkin & Crumbly Cheese Salad with Creamy Pesto & Croutons
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 1 bag peeled pumpkin pieces; 1 Brown Onion; 1 beetroot; 1 carrot; 1 sachet Garlic & Herb Seasoning; 2 radish; 1 packet ciabatta; 1 packet flaked almonds; 1 drizzle balsamic vinegar; 1 bag Mixed Leaves; 1 packet creamy pesto dressing; 1 packet Greek salad cheese/feta cheese

with Creamy Pesto & Croutons

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The best salads are a combination of flavours, textures and colours — and with golden roasted pumpkin, herby croutons, earthy beetroot and crumbly cheese, this salad ticks all the boxes.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Veggie

Allergens:

Soy

•Gluten(Wheat)

•Almond

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

peeled pumpkin pieces

Brown Onion

beetroot

carrot

1 sachet

Garlic & Herb Seasoning

radish

1 packet

ciabatta

(Contains: Soy, Gluten(Wheat); May be present: Eggs, Sesame, Milk, Almond, Hazelnut. )

1 packet

flaked almonds

(Contains: Almond; )

1 bag

Mixed Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2356 kJ

Fat24.9 g

of which saturates6.1 g

Carbohydrate62.9 g

of which sugars26.4 g

Protein18.5 g

Sodium1282 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan forced. Cut peeled pumpkin pieces into chunks. Cut onion into wedges. Cut beetroot into cubes. Cut carrot into bite-sized chunks. Place pumpkin, onion, beetroot and carrot onto a lined oven tray. Add garlic & herb seasoning and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Thinly slice radish. Cut or tear ciabatta 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 ciabatta 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.

In a large bowl, combine a small drizzle of balsamic vinegar, olive oil and a pinch of salt and pepper. Once the roast veggies have cooled slightly, gently toss mixed leaves, roast veggies, croutons and radish with the dressing.

TIP: Toss the salad just before serving to keep the leaves crisp.

Divide roast pumpkin salad between bowls. Top with croutons. Crumble over Greek salad cheese (see ingredients), sprinkle with toasted flaked almonds and drizzle with creamy pesto dressing.