Middle Eastern Falafel & Roast Cauliflower Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Middle Eastern Falafel & Roast Cauliflower Salad

Middle Eastern Falafel & Roast Cauliflower Salad

with Lemon Yoghurt & Pickled Onion

Hearty falafel bites are the stars of this Middle Eastern feast, and our technique of breaking them up before frying ensures they become crisp and golden. With zingy pickled onion to brighten the flavours plus spiced roasted veggies, this is all the good stuff!

Tags:
Veggie
•Calorie Smart
Allergens:
Almond
•Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Kumara

1 pot(s)

cauliflower

1 sachet

Tunisian seasoning

½

onion

1 packet

flaked almonds

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

½

lemon

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

falafel bites

1 packet

salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

¼ cup

rice wine vinegar

3 tbs

boiling water

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)2449 kJ
Fat26 g
of which saturates3.7 g
Carbohydrate64.6 g
of which sugars21.3 g
Protein23.3 g
Sodium1640 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.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. Peel the kumara and cut into bite-sized chunks. Cut the cauliflower into small florets. Place the veggies on a lined oven tray, sprinkle with the Tunisian seasoning and the salt, then season with pepper. Drizzle generously with olive oil and toss to coat. Add a splash of water to the tray, then roast until tender, 25-30 minutes. Set aside to cool slightly.

2
2

While the veggies are roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside until serving.

3
3

Slice the lemon into wedges. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. In a second small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste. Set aside.

4
4

When the veggies have 5 minutes cook time remaining, use your hands to break each falafel bite in half (don't worry if they crumble!). Return the frying pan to a high heat, then cook the boiling water (see ingredients) and falafel, until all the water has evaporated. Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) to the falafel and cook until golden, 2 minutes. Transfer to a plate lined with paper towel. Season.

5
5

Transfer the roasted veggies to a large bowl. Add the falafel, spinach & rocket mix and a drizzle of olive oil. Gently toss to combine.

6
6

Drain the pickled onion. Divide the Middle Eastern falafel and roast cauliflower salad between bowls. Spoon over the lemon yoghurt and top with the pickled onion. Sprinkle with the toasted almonds.