Roast Kumara & Goat Cheese Salad
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Roast Kumara & Goat Cheese Salad

Roast Kumara & Goat Cheese Salad

with Israeli Couscous & Dill-Parsley Mayo

Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted kumara and cauliflower 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.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Veggie
Allergens:
Almond
Milk
Egg
Soy
Gluten

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

Brown Onion

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

Mixed Salad Leaves

½ packet

goat cheese

(Contains Milk; )

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1

Kumara

1 sachet

Middle Eastern Seasoning

1 packet

Israeli couscous

(Contains Gluten; )

Not included in your delivery

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2711 kJ
Fat31.3 g
of which saturates5.8 g
Carbohydrate70.9 g
of which sugars20.1 g
Protein18.5 g
Sodium1276 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Peel and cut kumara into bite-sized chunks. Chop cauliflower into small florets. Cut onion into wedges.

2
2

• Place kumara, cauliflower and onion on a lined oven tray. Sprinkle over 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.

3
3

• 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.

4
4

• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

5
5

• In a large bowl, combine mixed salad leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.

6
6

• Divide roasted kumara and couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!