Dukkah Spiced Cauliflower & Chickpea Rocket Salad
with Honey-Lemon Yoghurt Dressing
Cauliflower is one of those superstar veggies, always ready to do the heavy lifting in any meal. With the nuttiness brought out when roasting the cauliflower and garlic, this is an easy to like weeknight stunner.
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 portion
cauliflower
400 g
sweet potato
1 tin
chickpeas
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 clove
garlic
1 tub
Greek-style yoghurt
(Contains Milk;)
½
lemon
1 bag
rocket
Not included in your delivery
tbs
olive oil
1 tsp
honey
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the sweet potato (unpeeled) into 1 cm cubes. TIP: Cutting the veggies small ensures they cook in the allocated time. Drain and rinse the chickpeas.
Place the cauliflower, sweet potato and chickpeas on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the dukkah and salt (use suggested amount). Season with a pinch of pepper** and toss to coat. Wrap the garlic (unpeeled) in foil, add to the tray with the veggies and place in the oven to cook for 25 minutes, or until the sweet potato is tender and the cauliflower is golden and lightly charred on the edges.
While the veggies are roasting, slice the lemon into wedges. In a small bowl, combine the Greek yoghurt, honey and a squeeze of juice from the lemon wedges. TIP: Add as much or as little lemon juice as you like depending on your taste preference.
Once the veggies have finished roasting, remove the garlic from the oven. Unwrap the garlic from the foil and squeeze it out of its skin, into the bowl with the honey-lemon yoghurt dressing. Break up the garlic using the back of a spoon and whisk to combine. TIP: Adjust the consistency of the dressing with a small dash of warm water if you like.
In a large bowl, combine the cauliflower, sweet potato, chickpeas and rocket leaves. Stir through 1/2 of the honey-lemon yoghurt dressing and toss to coat.
Divide the dukkah spiced cauliflower and chickpea rocket salad between plates. Drizzle with the remaining honey-lemon yoghurt dressing.