Roasted Cauliflower & Crumbly Cheese Salad

Name: Roasted Cauliflower & Crumbly Cheese Salad with Israeli Couscous & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 potato; 1 portion cauliflower; 1 onion; 1 sachet vegetable stock powder; ½ tbs honey; 1 bag Mixed Leaves; 1 packet flaked almonds; 1 packet Greek salad cheese/feta cheese; 1 packet Dill & Parsley Mayonnaise; 1 sachet Middle Eastern spice blend; 1 packet Israeli couscous; 1 drizzle vinegar (balsamic or white wine)

with Israeli Couscous & Dill-Parsley Mayo

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We love the tender texture of Israeli couscous, each grain holds its shape and easily handles bold flavours. Combine that with spiced roasted veggies, creamy goat cheese and crisp salad leaves for a salad to remember!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Calorie Smart

Allergens:

Almond

•Milk

•Eggs

•Soy

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 portion

cauliflower

onion

1 sachet

vegetable stock powder

1 bag

Mixed Leaves

1 packet

flaked almonds

(Contains: Almond; )

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Middle Eastern spice blend

1 packet

Israeli couscous

(Contains: Gluten; )

Not included in your delivery

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2614 kJ

Fat29.9 g

of which saturates5.3 g

Carbohydrate68.8 g

of which sugars19.6 g

Protein18.1 g

Sodium1221 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

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

Boil the kettle. Preheat oven to 240°C/200°C fan-forced. Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut onion into wedges.

Place potato, cauliflower, 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 the veggies from the 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 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.

Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

In a large bowl, combine mixed 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 cheese over salad. Sprinkle with toasted almonds and serve with dill & parsley mayonnaise.