HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Cauliflower & Roast Veggie Freekeh Salad With Garlic Yoghurt
Dukkah Cauliflower & Roast Veggie Freekeh Salad with Garlic Yoghurt

Dukkah Cauliflower & Roast Veggie Freekeh Salad with Garlic Yoghurt

Lean Protein | Healthier Carbs | Packed with Veggies

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This delightful dish is a celebration of wholesome roasted veggies with freekeh and fragrant mint. Add dukkah for extra flavour, then top it off with a drizzle of garlicky yoghurt.

Tags:VeggieBalancedUnder 650kcal
Allergens:GlutenSesameTree NutsMilkSulphites

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet



1 cube

vegetable stock

1 portion


1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)


sweet potato






red onion

2 clove


1 packet

Greek-style yoghurt


1 packet

semi-dried tomatoes

(ContainsSulphitesMay be present Gluten, Milk, Soy, Tree Nuts)

1 bunch


1 bag

baby spinach leaves

Not included in your delivery

Olive Oil

3.5 cup


1 tbs

vinegar (white wine or red wine)

½ tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2490 kJ
Fat19.5 g
of which saturates3.1 g
Carbohydrate75.6 g
of which sugars35.8 g
Protein19.3 g
Sodium1120 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to medium-high heat and cook until tender, 30-35 minutes. Drain well and return to the saucepan. TIP: The freekeh is ready when it has softened but still retains some bite.


While the freekeh is cooking, chop the cauliflower into small florets and roughly chop the stem. Place the cauliflower, dukkah and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to size so they cook in time.


Place the sweet potato, carrot, beetroot, red onion on a second oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat and roast both trays until tender, 25-30 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.


While the veggies are roasting, finely chop the garlic. Heat a medium frying pan over a medium- high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yogurt to the garlic oil and stir to combine. Season to taste and set aside.


Roughly chop the semi-dried tomatoes. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (1/2 tbs for 2 people / 1 tbs for 4 people), vinegar and honey. Season with salt and pepper. Add the freekeh, mint, semi-dried tomatoes, the roasted veggies, and the baby spinach leaves. Toss to combine.


Divide the roasted sweet potato mixture between plates and top with the dukkah cauliflower. Sprinkle with any dukkah remaining on the oven tray. Spoon over the garlic yoghurt to serve.