The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes, and then some!
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 packet
freekeh
(Contains Gluten;)
1 cube
vegetable stock
1 portion
cauliflower
1
carrot
1
red onion
1 tub
marinated goat cheese
(Contains Milk;)
1 sachet
Souk Market spice blend
(May be present: Gluten. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
olive oil
3.5 cup
water
2 tsp
vinegar (balsamic or white wine)
2 tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, then reduce heat to medium-high and cook until tender, 30-35 minutes. Drain and return to the saucepan.
TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the cauliflower into small florets. Cut the carrot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges.
TIP: Cut the veggies to size so it cooks in time.
Place the cauliflower, carrot, onion, Souk Market spice blend and a drizzle of oil from the marinated goat cheese tub on a baking tray lined with baking paper. Season with salt and pepper and place on an oven tray lined with baking paper. Toss to combine, then roast until tender, 20-25 minutes. Allow the veggies to cool slightly.
In a large bowl, combine oil from the marinated goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Season with salt and pepper and mix well to combine. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes.
Add the baby spinach leaves, roast veggies and freekeh to the dressing and toss well to combine.
Divide the spiced cauliflower salad between plates. Break the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.