Roast Cauliflower, Chicken & Goat Cheese Salad
with Israeli Couscous & Dill-Parsley Mayo
Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted cauliflower, chicken and other warm veggies poke out of a golden Israeli couscous, mixed with creamy goat cheese on top, it will be like eating a very tasty cloud.
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
potato
1 portion
cauliflower
1
Brown Onion
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Diced Chicken
1 bag
Mixed Salad Leaves
½ packet
goat cheese
(Contains Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Middle Eastern Seasoning
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
2 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Slice onion into wedges.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.
• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • Return frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• In a large bowl, combine mixed salad leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.
• Divide roasted cauliflower and Israeli couscous salad between bowls. Top with chicken and crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!