Roast Pumpkin & Goat Cheese Salad
with Israeli Couscous & Dill-Parsley Mayo- Almond
- Milk
- Eggs
- Soy
- Gluten
Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted pumpkin and other warm veggies poke out of a golden Israeli couscous, mixed with creamy goat cheese on top, it will be like eating a very tasty cloud. *This recipe is under 650kcal per serving.* *Unfortunately, this week's cauliflower was in short supply, so we've replaced it with peeled pumpkin. Don't worry, the recipe will be just as delicious!*
Ingredients
1
potato
1
Brown Onion
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains: Almond; )
1 bag
Mixed Salad Leaves
½ packet
goat cheese
(Contains: Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
peeled pumpkin pieces
1 sachet
Middle Eastern Seasoning
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
1
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/200°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Cut onion into wedges.
• Place potato, peeled pumpkin pieces, onion and Middle Eastern seasoning on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and 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 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.
• Meanwhile, 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 and couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!
