Mexican Charred Cauliflower, Chicken & Quke Salad

Name: Mexican Charred Cauliflower, Chicken & Quke Salad with Creamy Chipotle Dressing & Fresh Chilli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; honey; white wine vinegar; 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

with Creamy Chipotle Dressing & Fresh Chilli

Get up to $200 off!

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!

Tags:

Spicy

Allergens:

Soja

•Egg

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Cauliflower

Red Onion

Mexican Fiesta Spice Blend

Baby Cucumber

Long Chilli

Mild Chipotle Sauce

Garlic Aioli

Mixed Salad Leaves

Chicken Thigh

Tomato

Not included in your delivery

olive oil

honey

white wine vinegar

Nutritional Values

Energy (kJ)2226 kJ

Calories532 kcal

Fat32.1 g

of which saturates4.6 g

Carbohydrate24.1 g

of which sugars20.5 g

Dietary Fibre6.2 g

Protein37 g

Sodium987 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!