Roast Pumpkin & Courgette Ribbon Salad

Name: Roast Pumpkin & Courgette Ribbon Salad with Feta, Mint & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 clove Garlic; 1 packet peeled pumpkin pieces; 1 Courgette; ½ packet Mint; 1 packet Flaked Almonds; 1 packet Mixed Salad Leaves; 1 packet Balsamic & Olive Oil Dressing; ½ packet Cow's Milk Feta

with Feta, Mint & Flaked Almonds

Get up to $175 off

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.

Tags:

Veggie

•Climate Superstar

•Calorie Smart

•Under 40g carbs

Allergens:

Almond

•Milk

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

Total Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

1 packet

peeled pumpkin pieces

Courgette

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

Energy (kJ)1916 kJ

Calories458 kcal

Fat33.2 g

of which saturates13.8 g

Carbohydrate19 g

of which sugars12.9 g

Dietary Fibre4.3 g

Protein21.6 g

Sodium1141 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Instructions

PDF

• 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 pieces 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 (see ingredients). • 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 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 and courgette ribbons. • Crumble over cow's milk feta (see ingredients). • Sprinkle over mint and flaked almonds. Enjoy!