Hearty Chicken, White Bean & Roast Root Veggie Salad
with Feta & Dijon Dressing
We love cannellini beans because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a root veggie and chicken salad! To stay on theme, we've added hearty beetroot, cauliflower and pumpkin. Stir through a sunny dijon dressing and you've got yourself a dinner that’s brimming with goodness.
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
1
beetroot
1 portion
cauliflower
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 clove
garlic
1 packet
Dijon mustard
1 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1 packet
baby leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 tin
cannellini beans
(Contains Soy; )
Not included in your delivery
olive oil
2 tsp
honey
10 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Cut cauliflower into small florets.
• Place peeled pumpkin pieces, beetroot and cauliflower on a lined oven tray. • Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, drain and rinse cannellini beans. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a small bowl, add the honey, dijon mustard, a drizzle of white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.
TIP: Add more or less vinegar to taste.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 4-5 minutes. • Reduce heat to medium. Add cannellini beans, garlic, the butter and herb & mushroom seasoning, then cook, tossing, until warmed through and fragrant, and 3-4 minutes. • Remove pan from heat, then stir through roasted veggies and dijon dressing. • Add baby leaves and gently toss to combine. Season to taste.
• Divide chicken, cannellini bean and roast veggie salad between bowls. • Crumble over feta (see ingredients) to serve. Enjoy!