Nourishing Cannellini Bean & Roast Veggie Salad
with Sweet Dijon Dressing & Feta
We love cannellini beans because they are protein-rich, filling and satisfying but their flavour might best be described as earthy, perfect for a veggie salad! To stay on theme, we've added hearty beetroot, cauliflower and potato. Stir through a sunny dijon dressing to lighten it up and you've got yourself a dinner that’s brimming with goodness.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
beetroot
1 portion
cauliflower
1 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 tin
cannellini beans
(Contains Soy; )
1 clove
garlic
1 packet
Dijon mustard
1 sachet
Herb & Mushroom Seasoning
1 packet
baby kale
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
2 tsp
honey
drizzle
white wine vinegar
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Cut cauliflower into small florets.
• Place peeled pumpkin pieces, beetroot and cauliflower on a lined oven tray. • Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, drain and rinse cannellini beans. Finely chop garlic.
• In a small bowl, add the honey, dijon mustard, a drizzle of white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.
TIP: Add more or less vinegar to taste.
• Heat a large frying pan over medium heat with a drizzle of olive oil. Cook cannellini beans, garlic, the butter and herb & mushroom seasoning, tossing, until warmed through and fragrant, 3-4 minutes. • Remove pan from heat, then stir through roasted veggies and dijon dressing. • Add baby kale and gently toss to combine. Season to taste.
• Divide cannellini bean and roast veggie salad between plates. • Crumble over feta (see ingredients) to serve. Enjoy!