Chermoula Cauliflower & Feta Salad
with Garlic Dip & Almonds
Jump into bold, zesty flavours with this veggie-filled salad! Roasted cauliflower gets a punchy makeover with aromatic spices, then mingles with crunchy fresh veggies, nutty almonds, creamy garlic yoghurt and a refreshing burst of citrus. It’s a vibrant, texture-packed salad that’s perfect for spicing up your salad game!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Cucumber
1
Cauliflower
1
Lemon
1 sachet
Chermoula Spice Blend
2
Radish
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Place cauliflower on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. • When the cauliflower is done, add the honey and toss to coat.
• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine radish, cucumber, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide salad between plates. • Top with chermoula cauliflower. • Drizzle over garlic dip. Garnish with toasted almonds and crumble over cow's milk feta. Serve with remaining lemon wedges. Enjoy!
