Spiced Cauliflower, Freekeh & Goat Cheese Salad with Toasted Almonds

Spiced Cauliflower, Freekeh & Goat Cheese Salad with Toasted Almonds

Lean Protein | Healthier Carbs | Packed with Veggies

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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!

Tags:Calorie SmartVeggieBalanced
Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet



1 cube

vegetable stock

1 portion





red onion

1 tub

marinated goat cheese


1 sachet

Souk Market spice blend

(May be presentGluten)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

3.5 cup


2 tsp

vinegar (balsamic or white wine)

2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1852 kJ
Fat16.2 g
of which saturates4.5 g
Carbohydrate49.1 g
of which sugars23.4 g
Protein17.5 g
Sodium887 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon

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 to medium-high heat 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. 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 large bowl with the dressing and toss well to combine.


Divide the spiced cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.