Chermoula Cauliflower & Mint Salad

Name: Chermoula Cauliflower & Mint Salad with Garlic Yoghurt & Slivered Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; ½ packet Slivered Almonds; 1 packet Mint; 1 Cucumber; 1 Cauliflower; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend; 2 Radish

with Garlic Yoghurt & Slivered Almonds

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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 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.

Tags:

Under 30g carbs

Allergens:

Amandelnoten

•Milk

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

½ packet

Slivered Almonds

1 packet

Mint

Cucumber

Cauliflower

Lemon

1 packet

Greek-Style Yoghurt

1 sachet

Chermoula Spice Blend

Radish

Nutrition Values

Calories173 kcal

Energy (kJ)724 kJ

Fat6.7 g

of which saturates1.3 g

Carbohydrate13.7 g

of which sugars10.1 g

Dietary Fibre6.9 g

Protein10 g

Sodium567 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 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. Pick and thinly slice mint leaves. • In a small bowl, combine garlic dip, Greek-style yoghurt and a splash of water. Season to taste and set aside. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.

• In a large bowl, combine radish, cucumber, mint, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide mint salad between plates. • Top with chermoula cauliflower. • Drizzle over garlic yoghurt. Garnish with toasted almonds. Serve with remaining lemon wedges. Enjoy!