Chermoula Cauliflower & Bulgur Wheat with Dill & Parsley Mayo & Lemon Hazelnut Topping

Name: Chermoula Cauliflower & Bulgur Wheat with Dill & Parsley Mayo & Lemon Hazelnut Topping Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3.5 cup water; 1 tub vegetable stock pot; 1 portion cauliflower; 1 carrot; 1 zucchini; 1 red onion; 1 sachet chermoula spice blend; ¼ tsp salt; ½ bunch mint; 1 bag baby spinach leaves; ½ lemon; 1 packet dill & parsley mayonnaise; 1 packet roasted hazelnuts; 1 sachet currants; 1 packet bulgur wheat

Lean Protein | Healthier Carbs | Packed with Veggies

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This nutritionally balanced dish is a celebration of wholesome roasted veggies with bulgur wheat and fresh mint. Add chermoula spices for extra flavour, then top it off with herby mayo and a sprinkle of zesty hazelnuts.

This recipe is under 650kcal per serving.

Tags:

Veggie

•Balanced

•Calorie Smart

Allergens:

Eggs

•Tree Nuts

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tub

vegetable stock pot

1 portion

cauliflower

carrot

zucchini

red onion

1 sachet

chermoula spice blend

½ bunch

mint

1 bag

baby spinach leaves

lemon

1 packet

dill & parsley mayonnaise

1 packet

roasted hazelnuts

1 sachet

currants

1 packet

bulgur wheat

Not included in your delivery

olive oil

3.5 cup

water

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)1769 kJ

Fat26.4 g

of which saturates2.1 g

Carbohydrate31.6 g

of which sugars28.3 g

Protein10.7 g

Sodium1430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Saucepan

•Lid

Cooking Steps

In a large saucepan, combine the bulgur wheat, water and vegetable stock pot. Bring to the boil then cook over a medium-high heat until tender, 30-35 minutes. Once the water has been absorbed, transfer to a bowl. TIP: The bulgur wheat will finish cooking in its own steam so don't peek!

While the bulgur wheat is cooking, cut the cauliflower into small florets. Cut the carrot and zucchini into bite-sized chunks. Slice the red onion into thick wedges. Place the veggies, chermoula spice blend and the salt on a lined oven tray. Add a drizzle of olive oil and season with pepper. Toss to coat. Roast until tender, 25-30 minutes.

While the veggies are roasting, roughly chop the roasted hazelnuts. Roughly chop the baby spinach leaves. Zest the lemon to get a generous pinch and slice into wedges.

Heat a medium frying pan over a medium-high heat. Add the hazelnuts and lemon zest and toast until fragrant, 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a small bowl and set aside.

Add the roasted veggies, currants and spinach to the bulgur wheat and stir to combine.

Pick and thinly slice the mint leaves (see ingredients). Divide the chermoula veggies and bulgur wheat between bowls. Drizzle with the dill and parsley mayonnaise and sprinkle with the hazelnut crumb. Garnish with the mint. Serve with remaining lemon wedges.