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Roast Cauliflower, Chorizo & Goat Cheese Salad
Roast Cauliflower, Chorizo & Goat Cheese Salad

Roast Cauliflower, Chorizo & Goat Cheese Salad

with Israeli Couscous & Dill-Parsley Mayo

Allergens:
Eggs
Soy
Milk
Almond
Wheat
Gluten

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

1

Red Onion

200 g

Mild Chorizo

1 packet

Goat Cheese

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

Potato

1

Cauliflower

1 sachet

Middle Eastern Seasoning

Nutrition Values

Calories897 kcal
Energy (kJ)3750 kJ
Fat56 g
of which saturates18.5 g
Carbohydrate56.2 g
of which sugars12.3 g
Dietary Fibre9.1 g
Protein39.8 g
Cholesterol37 mg
Sodium2070 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.

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

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

5

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

6

• 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!

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