Chermoula Cauliflower & Freekeh Bowl
with Tahini & Zesty Hazelnuts
This delightful dish is a celebration of wholesome roasted veggies with freekeh and fresh mint. Add Chermoula spices for extra flavour, then top it off with a drizzle of tahini and a sprinkle of zesty hazelnuts.
This recipe is under 650kcal per serving
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
freekeh
(Contains Gluten; )
1 sachet
vegetable stock powder
1 head
cauliflower
1
parsnip
1
courgette
1
onion
1 sachet
chermoula spice blend
1 bunch
mint
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 bag
baby spinach leaves
½
lemon
1 sachet
Currants
1 packet
tahini
(Contains Sesame; )
Not included in your delivery
olive oil
3.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the vegetable stock powder. Bring to the boil, then reduce the heat to medium and cook until tender, 25-30 minutes. Drain well and return to the saucepan.
While the freekeh is cooking, cut the cauliflower into small florets. Cut the parsnip and courgette into bite-sized chunks. Slice the red onion into wedges. Place the veggies, chermoula spice blend and the salt on a lined oven tray. Drizzle with olive oil and season with pepper. Toss to coat and roast until tender, 25-30 minutes.
While the veggies are roasting, roughly chop the roasted hazelnuts and baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges.
Heat a medium frying pan over a medium-high heat. Add the hazelnuts and lemon zest and toast until fragrant, 1-2 minutes. Season with salt and pepper. Remove from the heat and set aside.
Add the roasted veggies, currants and baby spinach to the freekeh and stir to combine.
Pick and thinly slice the mint leaves. Divide the chermoula roast veggie freekeh between bowls. Top with the tahini and sprinkle with the zesty hazelnuts. Garnish with the mint. Serve with any remaining lemon wedges.
