[HFM Lunch] NZ Roast Cauliflower & Basil Pesto Couscous Salad
with Herby Mayonnaise & Roasted Almonds
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cauliflower
1
onion
1
Garlic & Herb Seasoning
1
vegetable stock powder
1
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
lemon
1
Mixed Salad Leaves
1
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
2
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Slice onion into wedges. • Place on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• In a medium saucepan, heat a drizzle of olive oil 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 to the pan with vegetable stock powder. Set aside and allow to cool.
• Meanwhile, roughly chop roasted almonds. Slice lemon into wedges. • To the couscous add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lemon juice, and toss to combine. Season to taste.
• Divide roast cauliflower couscous between bowls. • Drizzle over dill & parsley mayonnaise. Serve with remaining lemon wedges.