Golden Potato & Israeli Couscous Salad
with Hazelnuts & Plant-Based Basil Pesto Mayo- Gluten
- cashews
- Soy
- Tree Nuts
- May contain traces of allergens
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Soy
Quick and easy, that’s the best kind of dinner. Roast the potato in our Aussie spice blend and then whip up a fluffy couscous and have it ready to be gobbled down in no time at all. Top it off with a plant-based basil pesto mayo to ensure there won’t be any crumbs left. *Unfortunately, this week's kumara was in short supply, so we've replaced it with potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
Brown Onion
1
white turnip
2
potato
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains: Gluten; )
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 bag
baby spinach leaves
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Cut potato into bite-sized chunks. • Place onion and turnip on a lined oven tray. Place potato and Aussie spice blend on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes.
• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.
• Roughly chop roasted hazelnuts. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby spinach leaves, roasted turnip and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.
• Divide Israeli couscous salad between plates. • Top with golden potato and plant-based basil pesto mayo. • Sprinkle with hazelnuts to serve. Enjoy!
