Chermoula Cauliflower & Herby Salad
with Feta Yoghurt & Slivered 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 feta 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.
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 packet
Mixed Salad Leaves
½ packet
Slivered Almonds
(Contains: Almond; )
1 sachet
Coriander
1
Cucumber
1
Cauliflower
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chermoula Spice Blend
2
Radish
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
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.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend, 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 coriander leaves.
• In a small bowl, crumble feta (see ingredients) and combine with 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 (see ingredients), tossing, until golden,
2-3 minutes.
• In a large bowl, combine radish, cucumber, coriander, 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 feta yoghurt. Garnish with toasted almonds. Serve with remaining lemon wedges. Enjoy!
