Roast Pumpkin Salad & Double Fetta Yoghurt
with Croutons & Almonds
This salad brings together unforgettable flavours, textures and colours, thanks to golden roasted pumpkin, crispy croutons, tangy dressing and creamy fetta.
This recipe is under 650kcal 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
garlic & herb seasoning
1 packet
Carrot & Zucchini Mix
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 sachet
savoury seasoning
2 packet
Fetta Cubes
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges.
TIP: Peel the pumpkin if you prefer!
• Place pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Place carrot and zucchini mix on a second lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast pumpkin and veggies until tender, 25-30 minutes.
• Cut or tear bake-at-home ciabatta into bite-sized chunks. In a medium bowl, combine ciabatta chunks, savoury seasoning and a good drizzle of olive oil. • In the last 7 minutes of cook time, place ciabatta on the tray with the veggies. Bake until golden, 5-7 minutes. • Meanwhile, in a small bowl, combine half the fetta cubes and Greek-style yoghurt and mash to combine. Season.
• When veggies and croutons have cooled slightly, add mixed salad leaves and balsamic vinaigrette to the carrot and zucchini tray. Season and toss to coat. • Divide roast veggie salad between bowls then top with roast pumpkin. • Spoon over fetta yoghurt. Sprinkle with flaked almonds and remaining fetta to serve. Enjoy!