Spiced Roast Pumpkin & Cos Lettuce Salad
with Parmesan, Croutons & Herby Mayo
Wow this salad has it all, ready to bring those fresh summer flavours with a crunchy cos lettuce salad, tossed with croutons and Parmesan cheese. The roasted pumpkin is spiced in a sunny Nan’s spice blend and the herby mayo cools everything down.
This recipe is under 650kcal per serving.
We’ve replaced the roasted almonds in this recipe with walnuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 bag
peeled pumpkin pieces
1 sachet
Nan's Special Seasoning
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 stalk
celery
1 head
cos lettuce
½
lemon
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray and sprinkle over Nan's special seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, cut or tear wholemeal panini into bite-sized chunks. • Place panini on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.
• Thinly slice celery. Roughly chop cos lettuce. Slice lemon into wedges. Roughly chop walnuts. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden 3-4 minutes. • In a large bowl, add croutons, walnuts, cos lettuce, celery, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Divide crouton and cos lettuce salad between bowls. Sprinkle over grated Parmesan cheese. • Top with spiced roast pumpkin. Dollop over dill & parsley mayonnaise. • Serve with remaining lemon wedges. Enjoy!