Dukkah Cauliflower & Roast Veggie Freekeh Salad with Garlic Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
This delightful dish is a celebration of wholesome roasted veggies with freekeh and fragrant mint. Add dukkah for extra flavour, then top it off with a drizzle of garlicky yoghurt.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
freekeh
(Contains Gluten;)
1 cube
vegetable stock
1 portion
cauliflower
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
sweet potato
1
carrot
1
beetroot
1
red onion
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 bunch
mint
1 bag
baby spinach leaves
Not included in your delivery
Olive Oil
3.5 cup
water
1 tbs
vinegar (white wine or red wine)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to medium-high heat and cook until tender, 30-35 minutes. Drain well and return to the saucepan. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, chop the cauliflower into small florets and roughly chop the stem. Place the cauliflower, dukkah and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to size so they cook in time.
Place the sweet potato, carrot, beetroot, red onion on a second oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat and roast both trays until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the veggies are roasting, finely chop the garlic. Heat a medium frying pan over a medium- high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yogurt to the garlic oil and stir to combine. Season to taste and set aside.
Roughly chop the semi-dried tomatoes. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (1/2 tbs for 2 people / 1 tbs for 4 people), vinegar and honey. Season with salt and pepper. Add the freekeh, mint, semi-dried tomatoes, the roasted veggies, and the baby spinach leaves. Toss to combine.
Divide the roasted sweet potato mixture between plates and top with the dukkah cauliflower. Sprinkle with any dukkah remaining on the oven tray. Spoon over the garlic yoghurt to serve.