Chicken & Chermoula Cauliflower Salad
with Mint, Tahini 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 tahini yogurt, 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.
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
Cauliflower
1
Chermoula Spice Blend
2
Radish
1
Cucumber
1
Lemon
1
Mint
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Greek-Style Yoghurt
(Contains Milk; )
1
Diced Chicken
1
Mixed Salad Leaves
1
Slivered Almonds
(Contains Almond; )
Not included in your delivery
1
olive oil
honey
Nutrition Values
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 tahini, Greek-style yoghurt and a splash of water. Season to taste and set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. Pick and thinly slice mint leaves. • In a small bowl, combine tahini, Greek-style yoghurt and a splash of water. Season to taste and set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• 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 salad between bowls. • Top with chermoula cauliflower. • Drizzle over tahini yoghurt. Garnish with slivered almonds. Serve with remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide salad between bowls. • Top with chicken and chermoula cauliflower. • Drizzle over tahini yoghurt. Garnish with almonds. Serve with remaining lemon wedges. Enjoy!