Name: [Salad Series] NZ Chermoula Cauliflower & Pumpkin Salad with Almonds, Tahini Yoghurt & Mint
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Peeled Pumpkin Pieces; 1 packet Cow's Milk Feta; 1 packet Slivered Almonds; 1 packet Mint; 1 Cucumber; 1 Cauliflower; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend; 2 Radish

HelloFresh

Recipes

[Salad Series] NZ Chermoula Cauliflower & Pumpkin Salad

with Almonds, Tahini Yoghurt & Mint

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

Milk

•Almond

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Peeled Pumpkin Pieces

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Mint

Cucumber

Cauliflower

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chermoula Spice Blend

Radish

Nutrition Values

Calories481 kcal

Energy (kJ)2010 kJ

Fat29.4 g

of which saturates13.8 g

Carbohydrate22.4 g

of which sugars16 g

Dietary Fibre8 g

Protein26.5 g

Sodium1620 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.

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place cauliflower and peeled & chopped pumpkin on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. • When the veggies is done, add the honey and toss to coat.

• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. Pick and thinly slice mint leaves. • In a small bowl, crumble feta and combine with Greek-style yoghurt and a splash of water. Season to taste and set aside.

• In a large bowl, combine radish, cucumber, mint, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide salad between bowls. • Top with chermoula cauliflower. • Drizzle over feta yoghurt. Garnish with slivered almonds. Serve with remaining lemon wedges. Enjoy!