with Double 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!*
Allergens
Utensils
Tags
Olive oil
Peeled Pumpkin Pieces
1 bag
Nan's Special Seasoning
1 sachet
Wholemeal Panini
1
Celery
1 stalk
Cos lettuce
1 head
Lemon
0.5
Walnuts
1 packet
Grated Parmesan Cheese
2 packet
Dill & Parsley Mayonnaise
1 packet
• 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 cos lettuce salad between bowls. Sprinkle over grated Parmesan cheese. • Top with spiced pumpkin. Drizzle over dill & parsley mayonnaise. • Serve with remaining lemon wedges. Enjoy!
2305
kJ
Energy (kJ)
29.1
g
Fat
6.8
g
of which saturates
43.4
g
Carbohydrate
16.4
g
of which sugars
22.8
g
Protein
926
mg
Sodium
