Chermoula Cauliflower & Mint Salad
with Garlic Yoghurt & Slivered Almonds
Jump into bold, zesty flavours with this veggie-filled salad! Roasted cauliflower gets a punchy makeover with aromatic spices, then mingles with crunchy fresh veggies, nutty almonds, creamy garlic yoghurt, and a refreshing burst of mint. It’s a vibrant, texture-packed salad that’s perfect for spicing up your salad game!
This recipe is under 650kcal per serving and under 40g carbohydrates 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 portion
cauliflower
1 sachet
chermoula spice blend
2
radish
1
cucumber
½
lemon
1 packet
mint
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Place cauliflower on a lined oven tray. Sprinkle over chermoula spice blend, 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. • When the cauliflower is done, add the honey and toss to coat.
• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. Pick and thinly slice mint leaves. • In a small bowl, combine garlic dip, Greek-style yoghurt and a splash of water. Season to taste and set aside. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine radish, cucumber, mint, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide mint salad between plates. • Top with chermoula cauliflower. • Drizzle over garlic yoghurt. Garnish with toasted almonds. Serve with remaining lemon wedges. Enjoy!