Spiced Cauliflower, Freekeh & Goat Cheese Salad with Toasted Almonds
Lean Protein | Healthier Carbs | Packed with Veggies
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.
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
beetroot
1
red onion
1 tub
marinated goat cheese
(Contains Milk;)
1 sachet
Souk Market spice blend
(May be present: Gluten. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
spinach & rocket mix
Not included in your delivery
olive oil
3.5 cup
water
½ tbs
vinegar (balsamic or white wine)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water (for the freekeh) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to mediumhigh 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, cut the cauliflower into small florets. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to size so they cook in time.
Place the cauliflower, beetroot and onion on an oven tray lined with baking paper. Add the Souk Market spice blend, a drizzle of oil from the marinated goat cheese tub and a generous pinch of salt and pepper. Toss to combine, then roast until tender, 20-25 minutes. Set aside to cool slightly.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. 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. Season with salt and pepper and mix well to combine, set aside.
Add the rocket & spinach mix, slightly cooled roast veggies and freekeh to the dressing and toss well to combine.
Divide the spiced cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.