Seared Salmon & Cauliflower Freekeh Salad

Name: Seared Salmon & Cauliflower Freekeh Salad with Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 bag mint; 1 drizzle white wine vinegar; 1 packet salmon; 1 portion cauliflower; 1 sachet Garlic & Herb Seasoning; 1 white turnip; 1 Brown Onion; 1 leek; 1 packet freekeh; 1 packet Greek-Style Yoghurt

with Yoghurt

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Light, tangy and tasty is the name of this dinner’s game. For the perfect crunchy punch of texture, allow the pan to get nice and hot before you drop in the salmon, skin side down. It’s the secret to crispy skin that won’t stick!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian Approved

Allergens:

Fish

•Gluten

•Wheat

•Milk

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

Total35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 bag

mint

1 packet

salmon

(Contains: Fish; )

1 portion

cauliflower

1 sachet

Garlic & Herb Seasoning

white turnip

Brown Onion

leek

1 packet

freekeh

(Contains: Gluten, Wheat; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2715 kJ

Fat31.9 g

of which saturates6.7 g

Carbohydrate46.7 g

of which sugars13.4 g

Protein41.8 g

Sodium594 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

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, cut cauliflower into small florets. Thickly slice leek. Cut white turnip into bite-sized chunks. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with garlic & herb seasoning. Season with a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

• Meanwhile, pick and roughly chop mint leaves. • In a small bowl, combine Greek-style yoghurt with a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!