Chermoula Cauliflower & Goat Cheese Salad
with Garlic Dip & Almonds- Almond
- Milk
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
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, toasted almonds, creamy garlic yoghurt and a refreshing burst of mint. 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.
Ingredients
1
Cucumber
1
Cauliflower
1
Lemon
1 sachet
Chermoula Spice Blend
2
Radish
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Garlic Dip
(Contains: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame, May contain traces of allergens; )
1 packet
Goat Cheese
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced.
• Chop cauliflower (including stalk!) into small florets.
• 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 has 10 minutes remaining, add the honey and toss to
coat. Roast until golden.
• 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
(see ingredients), 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 with
salt and pepper.
• Divide salad between plates.
• Top with chermoula cauliflower.
• Drizzle over garlic dip. Garnish with toasted almonds and crumble
over goat cheese (see ingredients).
• Serve with any remaining lemon wedges. Enjoy!
