with Fetta & Almonds
We've heard your calls and prepared a bountiful bowl with some HelloFresh faves. This basil pesto salad laces apple, tomato, cucumber and onion to perfection, whilst the pumpkin rounds out the dish with a help from cheesy fetta. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Pumpkin
1
Red onion
1
Garlic & herb seasoning
1 sachet
Tomato
1
Cucumber
1
Roasted almonds
1 packet
Apple
1
Spinach & rocket mix
1 bag
Basil pesto
1 packet
Fetta Cubes
1 packet
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin and red onion into thin wedges. • Place pumpkin and onion on a lined oven tray. Sprinkle with garlic & herb seasoning. Drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!
• Meanwhile, roughly chop tomato, cucumber and roasted almonds. • Thinly slice apple into wedges.
• In a large bowl, combine tomato, cucumber, apple, spinach & rocket mix, basil pesto and a drizzle of the vinegar. Season to taste.
• Divide salad between bowls. • Top with roast pumpkin and onion. • Crumble over fetta and sprinkle with almonds to serve. Enjoy!
2025
kJ
Energy (kJ)
26.9
g
Fat
4.3
g
of which saturates
42.1
g
Carbohydrate
30.9
g
of which sugars
17.1
g
Protein
790
mg
Sodium
with Mixed Leaves & Crushed Peanuts
