Asian BBQ Roast Pumpkin & Chicken Salad
with Crunchy Noodles & Japanese Dressing
Keeping the calories in check has never been so tasty as it is in this dish! BBQ pumpkin and chicken do the most with a crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight?
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1
cucumber
1
Red Radish
½
Long Chilli (Optional)
1 bag
deluxe salad mix
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken thigh
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on one side of a lined oven tray. Sprinkle with half the Asian BBQ seasoning and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes. • When the pumpkin has 16 minutes remaining, remove tray from oven and add chicken thigh to the other side of the tray. Drizzle chicken with olive oil and sprinkle the remaining Asian BBQ seasoning over chicken, turning to coat. • Return pan to oven and roast until cooked through.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, thinly slice cucumber into rounds. • Thinly slice red radish and long chilli (if using)
• Just before serving, in a large bowl, combine deluxe salad mix, mixed salad leaves, cucumber, red radish, garlic aioli and Japanese style dressing. Season.
• Divide radish salad between bowls. • Top with Asian-style roast pumpkin, crunchy fried noodles and chilli to serve. Enjoy!