Rustic Salmon, Roasted Veg & Pearl Couscous

Name: Rustic Salmon, Roasted Veg & Pearl Couscous with Kale, Marinated Goat Cheese & Almonds
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Flaked Almonds; 1 Kale; 1 Brown Onion; 1 packet Carrot & Zucchini Mix; 1 packet Parsley; 1 packet Pearl Couscous; 1 Tomato; 1 sachet Vegetable Stock Powder; 1 packet Marinated Goat Cheese; 280 g Salmon

with Kale, Marinated Goat Cheese & Almonds

Up to 180$ + Free Treats / Extras for Life

Allergens:

Almond

•Gluten

•Wheat

•Celery

•Milk

•Fish

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

1 sachet

Garlic & Herb Seasoning

1 packet

Flaked Almonds

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

Kale

Brown Onion

1 packet

Carrot & Zucchini Mix

1 packet

Parsley

1 packet

Pearl Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

Tomato

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Marinated Goat Cheese

(Contains: Milk;)

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Nutritional Values

Calories810 kcal

Energy (kJ)3390 kJ

Fat37.2 g

of which saturates11.5 g

Carbohydrate65.2 g

of which sugars13.3 g

Dietary Fibre10.6 g

Protein51.2 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.

• Meanwhile, roughly chop parsley. Pat salmon dry with paper towel and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.

TIP: Patting the skin dry helps it crisp up in the pan!

• Plate up kids portion with salmon, couscous and roast veggies. • Plate up adults portion with salmon, roast veggies, kale and couscous. Top with crumbled goat cheese. Garnish with flaked almonds and parsley to serve. Enjoy!