Spiced Cauliflower & Goat Cheese Salad
with Sweet Potato & Toasted Almonds
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, and then some!
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 unit
sweet potato
1 portion
cauliflower
1 unit
red onion
1 sachet
Souk Market spice blend
(May be present: Gluten. )
1 tub
marinated goat cheese
(Contains Milk;)
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 cube
vegetable stock
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.25 cup
water
2 tsp
vinegar (balsamic or white wine)
2 tsp
honey
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 1cm chunks. Cut the red onion into 2cm wedges.
TIP: Cut the veggies to the correct size to ensure that they cook in the allocated time.
Place the cauliflower, sweet potato, onion, Souk Market spice blend, a drizzle of oil from the marinated goat cheese tub and a generous pinch of salt and pepper on an oven tray lined with baking paper. Toss to combine, then roast until tender, 20-25 minutes. Remove from the oven and set aside to cool slightly.
While the veggies are roasting, heat drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Set aside to cool slightly.
In a large bowl, combine oil from the marinated goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Add a pinch of salt and pepper and mix well to combine, set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes.
Add the spinach & rocket mix, slightly cooled roast veggies and pearl couscous to the large bowl with the dressing and toss well to combine.
TIP: Toss the salad just before serving to keep the leaves crisp!
Divide the roasted cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.