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Roast Cauliflower, Chicken & Moemoe Potato Medley
Roast Cauliflower, Chicken & Moemoe Potato Medley

Roast Cauliflower, Chicken & Moemoe Potato Medley

with Pearl Couscous & Goat Cheese

This weeks special ingredient is Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in tonight’s dish for a delicious and vibrant twist!

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

1 packet

Goat Cheese

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1

Potato

1

Cauliflower

1 sachet

Middle Eastern Seasoning

300 g

Diced Chicken

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories931 kcal
Energy (kJ)3890 kJ
Fat38.2 g
of which saturates9.8 g
Carbohydrate84.5 g
of which sugars19.1 g
Dietary Fibre9 g
Protein59.2 g
Cholesterol37 mg
Sodium1050 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

Get prepped
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 (see ingredients) into wedges.

Roast the veggies
2

• 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.

Make the couscous
3

• 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.

Toast the almonds
4

• While the couscous is cooking, heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

Toss the salad
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.

Serve up
6

• Divide roast cauliflower, chicken 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!

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