Bacon, Roast Pumpkin & Courgette Ribbon Salad
with Feta, Mint & Flaked Almonds
This vibrant roast pumpkin and courgette ribbon salad is a celebration of fresh, earthy flavours, complemented by creamy feta and fragrant mint. Topped with crunchy almonds, it’s a delightful mix of textures and tastes that’s as refreshing as it is satisfying.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
Garlic
1 packet
peeled pumpkin pieces
1
Courgette
1 packet
Diced Bacon
½ packet
Mint
1 packet
Flaked Almonds
(Contains Almond; )
1 packet
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. In a small bowl, combine garlic and a generous drizzle of olive oil. • Place pumpkin peeled wedges on a lined oven tray. Drizzle with garlic oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice courgette into ribbons, stopping when you reach the seeds in the centre. • Pick mint leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season and set aside.
• In a medium bowl, combine mixed salad leaves and balsamic & olive oil dressing. Season to taste. • Divide salad between plates. Top with roast pumpkin, courgette ribbons and diced bacon. • Crumble over cow's milk feta (see ingredients). Sprinkle over mint and flaked almonds. Enjoy!