Spiced Cauliflower & Israeli Couscous Salad
with Roasted Kumara
- Milk
- Gluten
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes to make it the perfect nutritionally balanced meal. *This recipe is under 650kcal per serving.*
Ingredients
1 portion
cauliflower
1
leek
½
lemon
1 sachet
Souk Market Spice Blend
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1
Kumara
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
½ tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut cauliflower into small florets. Peel and cut kumara into bite-sized chunks. Slice leek into thick rounds.
• Place cauliflower, kumara, leek, Souk Market spice blend, a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. • Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven and set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. 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. Stir through vegetable stock powder and the butter. Set aside.
• When the veggies have 5 minutes cook time remaining, slice lemon into wedges. • Combine the honey, a generous drizzle of olive oil and a generous squeeze of lemon juice in a large bowl. Set aside.
• Add baby spinach leaves, roasted veggies and the lemon dressing to the couscous. Toss to combine.
• Divide spiced cauliflower and Israeli couscous salad between bowls. • Crumble feta (see ingredients) over salad. Serve with any remaining lemon wedges. Enjoy!
