Haloumi, Roast Pumpkin & Supergreen Salad Bowl
with Garlic Fetta & Honey Mustard Sauce
We're in our light and bright era so only a salad will do! Nan's special seasoning is the perfect pair to roast pumpkin and works wonders in this kale salad. With some special additions of garlicky-fetta, honey mustard sauce and roasted almonds, your standard salad has been made a little bit fancier.
This recipe is under 650kcal per serving and under 40g 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
Nan's special seasoning
1 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
kale
2
Red Radish
1
cucumber
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
spinach & rocket mix
1 packet
Honey Mustard Sauce
(Contains Milk; May be present: Soy. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into 1 cm-thick wedges. To a medium bowl, add haloumi and cover with water to soak. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, finely chop garlic. Roughly chop roasted almonds. Thinly slice kale, discarding any larger pieces of stalk. • Thinly slice red radish and cucumber into rounds.
• In a small frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and mash to combine. • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.
• When the pumpkin has 5 minutes remaining, in a large bowl, combine cucumber, radish, spinach & rocket mix, kale, a drizzle of vinegar and olive oil. Season to taste.
• In a small microwave-safe bowl, microwave honey mustard sauce until warmed through, 30 seconds.
• Divide salad between bowls then top with roast pumpkin and haloumi. • Drizzle over honey mustard sauce, and garnish with garlic fetta and pecans. Enjoy!