Roast Turnip, Cauliflower & Goat Cheese Salad

Name: Roast Turnip, Cauliflower & Goat Cheese Salad with Israeli 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 Goat Cheese; 1 packet Flaked Almonds; 1 packet Pearl (Israeli) Couscous; 1 White Turnip; 1 Cauliflower; 1 sachet Middle Eastern Seasoning

with Israeli 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 turnip 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.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:

Vegetarian

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

Red Onion

1 packet

Goat Cheese

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

White Turnip

Cauliflower

1 sachet

Middle Eastern Seasoning

Nutrition Values

Calories578 kcal

Energy (kJ)2420 kJ

Fat30.7 g

of which saturates8.8 g

Carbohydrate51 g

of which sugars12.1 g

Dietary Fibre9.4 g

Protein21.6 g

Cholesterol37 mg

Sodium1190 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. • Peel white turnip and cut into bite-sized chunks. Cut cauliflower into small florets. Slice onion into wedges.

• Place turnip, 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, 25-30 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.

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

• Divide roast turnip and Israeli couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!