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.*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Cow's Milk Feta
1 packet
Balsamic & Olive Oil Dressing
1 packet
Peeled Pumpkin Pieces
1 packet
Mint
1 packet
Flaked almonds
1 packet
Courgette
1
Olive oil
1 drizzle
• 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.
• 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 with salt and pepper and set aside.
• In a medium bowl, combine mixed salad leaves and balsamic glaze. 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!
438
kcal
Calories
1830
kJ
Energy (kJ)
31.6
g
Fat
13.7
g
of which saturates
16.3
g
Carbohydrate
11.7
g
of which sugars
4.1
g
Dietary Fibre
19.9
g
Protein
0
mg
Cholesterol
1120
mg
Sodium
