Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad
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Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad

Miso-Glazed Pumpkin, Chicken & Crunchy Rainbow Salad

with Creamy Dressing & Pickled Ginger

This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin and chicken. You can thank us later!

This recipe is under 650kcal per serving.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Allergens:
Soy
Gluten
Wheat
Egg
Sesame
Gluten/Gluten

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.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 packet

miso paste

(Contains Soy, Gluten, Wheat;)

1

Red Radish

1

cucumber

½

lemon

1 packet

garlic aioli

(Contains Egg;)

½ packet

sesame oil blend

(Contains Sesame;)

1 packet

deluxe salad mix

1 packet

mixed salad leaves

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. )

½ sachet

everything garnish

(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )

1 packet

pickled ginger

1 packet

chicken thigh

Not included in your delivery

olive oil

1 tbs

honey

1 tsp

vinegar (white wine or rice wine)

½ tbs

low sodium soy sauce

(Contains Gluten/Gluten, Soy;)

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Nutritional Values

Energy (kJ)2343 kJ
Calories560 kcal
Fat34.9 g
of which saturates3.8 g
Carbohydrate46.8 g
of which sugars30.1 g
Dietary Fibre10.1 g
Protein12.1 g
Sodium944 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2
2

• Meanwhile, thinly slice red radish and cucumber into rounds. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to lined oven tray, season with salt and pepper and bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

3
3

• In a large bowl, combine garlic aioli, Japanese style dressing, the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste.

4
4

• Slice chicken. • Divide crunchy rainbow salad between bowls. Top with miso glazed roast pumpkin and chicken. • Sprinkle with a pinch of everything garnish. Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!