Roast Root Veggie & Crouton Salad

Name: Roast Root Veggie & Crouton Salad with Creamy Pesto, Toasted Pecans & Feta
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Kumara; 1 Brown Onion; 1 beetroot; 1 carrot; 1 sachet Garlic & Herb Seasoning; 1 cucumber; 1 Wholemeal Panini; 1 packet pecans; 1 drizzle balsamic vinegar; 1 bag Mixed Salad Leaves; ½ packet Cow's Milk Feta; 1 packet creamy pesto dressing

with Creamy Pesto, Toasted Pecans & Feta

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The best salads are a combination of flavours, textures and colours – and with golden roasted kumara, herby wholemeal croutons, earthy beetroot and creamy feta, this salad ticks all the boxes.

This recipe is under 650kcal per serving.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced pumpkin with kumara, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Veggie

Allergens:

Soy

•Gluten(Wheat)

•Tree Nuts

•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

Kumara

Brown Onion

beetroot

carrot

1 sachet

Garlic & Herb Seasoning

cucumber

Wholemeal Panini

(Contains: Soy, Gluten(Wheat); )

1 packet

pecans

(Contains: Tree Nuts; May be present: Gluten, Sesame, Milk, Soy, Peanuts. )

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

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2705 kJ

Fat32.9 g

of which saturates8.9 g

Carbohydrate62.3 g

of which sugars28.3 g

Protein20.2 g

Sodium1414 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 onion into wedges. Cut beetroot into small chunks. Cut kumara and 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.

• Meanwhile, roughly chop cucumber. Cut or tear wholemeal panini into bite-sized chunks.

• Heat a large frying pan over medium-high heat. Toast pecans, tossing, until golden, 3-4 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, add mixed salad leaves, roasted veggies, croutons and cucumber to the dressing. Gently toss to combine.

• Divide roast root veggie salad between bowls. • Crumble over feta (see ingredients) and sprinkle with toasted pecans. Drizzle with creamy pesto dressing to serve. Enjoy!