[HFM Lunch] NZ Roast Cauliflower & Basil Pesto Couscous Salad
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[HFM Lunch] NZ Roast Cauliflower & Basil Pesto Couscous Salad

with Herby Mayonnaise & Roasted Almonds

Tags:
Easy Prep
Quick
Allergens:
Almond
Milk
Brazil Nut
Cashew
Hazelnut
Pecan
Pistachio
Pine Nut
Walnut
Macadamia
Egg
Soy

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1

cauliflower

1

onion

1

Garlic & Herb Seasoning

1

vegetable stock powder

1

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1

lemon

1

Mixed Salad Leaves

1

basil pesto

(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )

2

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3216 kJ
Calories0 kcal
Fat50 g
of which saturates5.4 g
Carbohydrate58.2 g
of which sugars11 g
Dietary Fibre0 g
Protein18.2 g
Cholesterol0 mg
Sodium1279 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.

Instructions

1

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Slice onion into wedges. • Place on a lined oven tray and sprinkle over garlic & herb seasoning. 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.

2

• In a medium 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 to the pan with vegetable stock powder. Set aside and allow to cool.

3

• Meanwhile, roughly chop roasted almonds. Slice lemon into wedges. • To the couscous add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lemon juice, and toss to combine. Season to taste.

4

• Divide roast cauliflower couscous between bowls. • Drizzle over dill & parsley mayonnaise. Serve with remaining lemon wedges.