Roast Cauliflower & Feta Salad

Name: Roast Cauliflower & Feta Salad with Pearl Couscous & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Dill & Parsley Mayonnaise; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Pearl (Israeli) Couscous; 1 packet Goat Cheese; 1 packet Flaked Almonds; 1 packet Potato; 1 Cauliflower; 1 sachet Middle Eastern Seasoning; 1 drizzle olive oil; 2 tsp honey; 1 drizzle vinegar (balsamic or white wine)

with Pearl Couscous & Dill-Parsley Mayo

Get up to $175 off

Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted cauliflower and other warm veggies poke out of a golden pearl couscous. Mixed with creamy feta on top, it will be like eating a very tasty cloud.

Allergens:

Eggs

•Soy

•Wheat

•Gluten

•Milk

•Almond

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

Goat Cheese

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Potato

Cauliflower

1 sachet

Middle Eastern Seasoning

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories732 kcal

Energy (kJ)3060 kJ

Fat35.7 g

of which saturates9.1 g

Carbohydrate75.9 g

of which sugars18.9 g

Dietary Fibre9.7 g

Protein24.2 g

Cholesterol37 mg

Sodium1180 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

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Cut potato into bite-sized chunks. • Cut cauliflower into small florets. • Slice onion (see ingredients) into wedges.

• Place potato, cauliflower and onion on a lined oven tray. • Drizzle generously with olive oil, sprinkle with Middle Eastern seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.

• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil.

• While the couscous is cooking, heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes.

• In a large bowl, combine mixed salad leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.

• Divide roast cauliflower and pearl couscous salad between bowls. Crumble cow’s milk feta (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!