Roast Cauliflower, Chorizo & Feta Salad
with Pearl Couscous & Dill-Parsley Mayo
- Gluten
- Almond
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
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.
Ingredients
1
potato
1 portion
cauliflower
½
Onion
1 sachet
Middle Eastern Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains: Almond; )
1 packet
Mixed Salad Leaves
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Mild Chorizo
Not included in your delivery
olive oil
2 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
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 into wedges. • Roughly chop mild chorizo.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of veggie roast time, place chorizo on the tray. Roast until lightly browned and cooked through, 10-15 minutes. • Remove veggies and chorizo 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 Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling 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 roasted cauliflower, chorizo and Israeli couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!
