Chermoula Cauliflower & Mint Salad
with Feta Yoghurt & Slivered Almonds- Milk
- Almond
- Cashew
- Pine nut
- 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, 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.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cow's Milk Feta
(Contains: Cashew, Pine nut, May contain traces of allergens, Milk; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Mint
1
Cucumber
1
Cauliflower
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chermoula Spice Blend
2
Radish
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 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, add Greek-style yoghurt and crumble in cow’s milk feta. Add a splash of water, stir to combine and season with salt and pepper to taste. 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 feta yoghurt. Garnish with toasted almonds. Serve with remaining lemon wedges. Enjoy!
