We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the crunchy Quke will become the best part of this salad. When paired with Mexican-spiced cauliflower, chicken and creamy chipotle dressing, you’ll be savouring each and every bite. Compliments to the Qukes we say!
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.
1
Cauliflower
1
Red Onion
1
Mexican Fiesta Spice Blend
3
Baby Cucumber
1
Long Chilli
1
Mild Chipotle Sauce
1
Garlic Aioli
1
Mixed Salad Leaves
1
Chicken Thigh
1
Tomato
1
olive oil
honey
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Slice red onion into thick wedges. • Place cauliflower and onion on a lined oven tray. Sprinkle over Mexican Fiesta spice blend, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. • In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, thinly slice tomato into wedges. Thinly slice Quke into rounds. Thinly slice long chilli (if using). • In a small bowl, combine mild chipotle sauce and garlic aioli. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, transfer chicken thigh to a second lined oven tray. Season generously with salt and pepper and drizzle with olive oil. Bake until cooked through, 14-16 minutes. • While chicken is baking, thinly slice tomato into wedges. Thinly slice Quke into rounds. Thinly slice long chilli (if using). • In a small bowl, combine mild chipotle sauce and garlic aioli.
TIP: Chicken is cooked through when its no longer pink inside.
• In a large bowl, combine tomato, Quke, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Quke salad between bowls. Top with Mexican charred cauliflower. • Drizzle over creamy chipotle dressing. Garnish with fresh chilli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide Quke salad between bowls. Top with Mexican charred cauliflower and chicken. • Drizzle over creamy chipotle dressing. Garnish with fresh chilli. Enjoy!