Roast Root Veggie & Crouton Salad

Name: Roast Root Veggie & Crouton Salad with Creamy Pesto & Feta
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Mixed Salad Leaves; 1 Ciabatta; 1 Red Onion; 1 packet Cow's Milk Feta; 1 Tomato; 1 packet Peeled Pumpkin Pieces; 1 Carrot; 1 packet Creamy Pesto Dressing; 1 Beetroot; 1 Lemon; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Creamy Pesto & Feta

Get up to $175 off

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.

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Soy

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

Ciabatta

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

Red Onion

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

Tomato

1 packet

Peeled Pumpkin Pieces

Carrot

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Beetroot

Lemon

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Calories793 kcal

Energy (kJ)3320 kJ

Fat35.3 g

of which saturates14 g

Carbohydrate85.5 g

of which sugars23.3 g

Dietary Fibre13 g

Protein28 g

Sodium2190 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.

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 ciabatta into bite-sized chunks.

• 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.

• 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. Drizzle with creamy pesto dressing to serve. Enjoy!