Roasted Pumpkin, Spinach
and Feta Cheese Wraps
A taste combination that doesn't fail!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
35 min
A taste combination that doesn't fail!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast pumpkin
Preheat the oven to 220°C. Peel pumpkin, remove the seeds and cut into cubes. Peel and cut onion to wedges. Place pumpkin and onion on a lined oven tray, drizzle lightly with oil and salt. Roast in the oven for 30 minutes.
2 Make salad
Wash and dry lettuce and chop it roughly. Wash and slice radishes and cut cucumbers to cubes. Transfer the veggies to a salad bowl and drizzle with olive oil and freshly squeezed lemon juice.
3 Fry spinach
Rinse and chop spinach. Crush garlic. Heat oil on a large pan over medium heat and fry spinach and garlic for 3 minutes until nicely wilted and fragrant.
4 Simmer and serve
Add crumbled feta cheese to the pan and season with pepper. Cook for 2 minutes, then remove from heat. When the pumpkin is soft, remove from the oven and add to the pan. Mix well. Serve as a wrap filling, with the fresh salad on the side.
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