Chermoula Cauliflower & Freekeh Bowl

Name: Chermoula Cauliflower & Freekeh Bowl with Tahini & Zesty Hazelnut Crumb
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Roasted hazelnuts; 1 packet Currants; 1 packet Mint; 1 packet baby leaves; 1 packet Tahini; 1 Red Onion; 1 Courgette; 1 Cauliflower; 1 Parsnip; 1 packet Freekeh; 1 Lemon; 1 sachet Chermoula Spice Blend

with Tahini & Zesty Hazelnut Crumb

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Allergens:

Tree nuts

•Sesame

•Gluten

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Roasted hazelnuts

(Contains: Tree nuts; May be present: Tree nuts, Gluten, Milk, Sesame, Soy. )

1 packet

Currants

1 packet

Mint

1 packet

baby leaves

1 packet

Tahini

(Contains: Sesame; )

Red Onion

Courgette

Cauliflower

Parsnip

1 packet

Freekeh

(Contains: Gluten; )

Lemon

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories486 kcal

Energy (kJ)2030 kJ

Fat17.8 g

of which saturates1.9 g

Carbohydrate57 g

of which sugars22.8 g

Dietary Fibre16.2 g

Protein19.3 g

Sodium1290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

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 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, pick and thinly slice the mint leaves. Roughly chop the roasted hazelnuts and baby spinach leaves. Zest the lemon (see ingredients) 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. Transfer to a small bowl and set aside.

Add the roasted veggies, currants and baby spinach to the freekeh and stir to combine.

Divide the chermoula roast veggie freekeh between bowls. Top with the tahini and sprinkle with the zesty hazelnut crumb. Garnish with the mint. Serve with any remaining lemon wedges.