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Roasted Broccoli & Chickpea Salad

Roasted Broccoli & Chickpea Salad

Roasted Broccoli & Chickpea Salad

with Fetta Cheese

Get up to $200 off!

Garam masala spice blend is the secret ingredient in this nourishing bowl with hearty broccoli and chickpeas, creamy fetta, crunchy walnuts and refreshing mint. The combination will blow your mind!

Allergens:

Walnut

•Milk

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 head

broccoli

1 packet

quinoa

1 tin

chickpeas

½ sachet

garam masala

1 sachet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

1 bunch

mint

½ bunch

coriander

1 block

fetta cheese

(Contains: Milk;)

½

lemon

Not included in your delivery

1 tbs

olive oil

1.5 cup

water

Nutritional Values

per serving

Calories2560 kcal

Fat29.1 g

of which saturates6.4 g

Carbohydrate53.5 g

of which sugars1.6 g

Protein29.7 g

Sodium305 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Chopping board

•Sieve

•Baking Tray

•Baking Paper

•Saucepan

•Pan

Cooking Steps

Chop the broccoli into small florets

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, chop the broccoli into small florets, rinse the quinoa, and drain and rinse the chickpeas. Crush the walnuts, pick the mint and coriander leaves and roughly chop, crumble the fetta cheese and slice the lemon into wedges.

Bake the broccoli

2

Place the broccoli on a lined oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook for 10-15 minutes, or until golden. Set aside.

3

Place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain any excess water). Set aside.

Cook the mixture

4

Heat a medium frying pan over a medium-high heat, add the rest of the olive oil, chickpeas, garam masala and crushed walnuts and stir to coat in the spices for 2-3 minutes. Season with salt and pepper and remove from the heat.

Crumble over the fetta cheese

5

To serve, combine the chickpea spice mixture, roasted broccoli, roughly chopped mint and coriander and mix together. Crumble over the fetta cheese, season with salt and pepper and serve with a lemon wedge. Enjoy!

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