Roast Turnip, Cauliflower & Goat Cheese Salad
with Israeli Couscous & Dill-Parsley Mayo
- Gluten
- Almond
- Milk
- Eggs
- Soy
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!*
Ingredients
1
white turnip
1 portion
cauliflower
½
Onion
1 sachet
Middle Eastern Seasoning
1 packet
Israeli couscous
(Contains: Gluten)
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)
Not included in your delivery
olive oil
2 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of Middle Eastern seasoning, Israeli couscous, and goat cheese won over most reviewers, with the cheese described as the star of the dish. Some found the goat cheese a little strong or soft; those who prefer a milder result may want to use it sparingly.
- Ease of prep: Straightforward to put together, and several reviewers noted it is easy enough for a weeknight meal.
- Suggestions: Consider roasting the vegetables the night before or that morning so they are cool enough not to wilt the salad leaves when tossed together. One reviewer suggested drizzling the honey over the vegetables before roasting for extra caramelisation. Adding roasted kumara or pumpkin also worked well to bulk out the dish.
- Next-day meals: Leftovers kept well and were just as enjoyable the following day, with one reviewer even having it for breakfast.
- Portions: A number of reviewers found the dish a little light on its own, particularly for larger appetites; adding a protein such as chickpeas or serving with extra couscous helps make it more filling.
