Dukkah Spiced Cauliflower & Chickpea Rocket Salad
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Dukkah Spiced Cauliflower & Chickpea Rocket Salad

Dukkah Spiced Cauliflower & Chickpea Rocket Salad

with Honey-Lemon Yoghurt Dressing

Cauliflower is one of those superstar veggies, always ready to do the heavy lifting in any meal. With the nuttiness brought out when roasting the cauliflower and garlic, this is an easy to like weeknight stunner.

Tags:
Veggie
Allergens:
Sesame
•Almond
•Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

400 g

sweet potato

1 tin

chickpeas

1 sachet

dukkah

(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 clove

garlic

1 tub

Greek-style yoghurt

(Contains Milk;)

½

lemon

1 bag

rocket

Not included in your delivery

tbs

olive oil

1 tsp

honey

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1940 kcal
Fat11.7 g
of which saturates2.4 g
Carbohydrate57.1 g
of which sugars21.9 g
Dietary Fibre0 g
Protein22.9 g
Cholesterol0 mg
Sodium428 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Knife
•Sieve
•Baking Tray
•Aluminum Foil
•Baking Paper
•Small Bowl
•Spoon
•Bowl
•Large Bowl
•Plate

Instructions

Get Prepped
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the sweet potato (unpeeled) into 1 cm cubes. TIP: Cutting the veggies small ensures they cook in the allocated time. Drain and rinse the chickpeas.

Roast The Veggies
2

Place the cauliflower, sweet potato and chickpeas on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the dukkah and salt (use suggested amount). Season with a pinch of pepper** and toss to coat. Wrap the garlic (unpeeled) in foil, add to the tray with the veggies and place in the oven to cook for 25 minutes, or until the sweet potato is tender and the cauliflower is golden and lightly charred on the edges.

Make the dressing
3

While the veggies are roasting, slice the lemon into wedges. In a small bowl, combine the Greek yoghurt, honey and a squeeze of juice from the lemon wedges. TIP: Add as much or as little lemon juice as you like depending on your taste preference.

Add The Garlic To The Dressing
4

Once the veggies have finished roasting, remove the garlic from the oven. Unwrap the garlic from the foil and squeeze it out of its skin, into the bowl with the honey-lemon yoghurt dressing. Break up the garlic using the back of a spoon and whisk to combine. TIP: Adjust the consistency of the dressing with a small dash of warm water if you like.

Toss The Salad
5

In a large bowl, combine the cauliflower, sweet potato, chickpeas and rocket leaves. Stir through 1/2 of the honey-lemon yoghurt dressing and toss to coat.

Serve Up
6

Divide the dukkah spiced cauliflower and chickpea rocket salad between plates. Drizzle with the remaining honey-lemon yoghurt dressing.