Spiced Cauliflower, Freekeh & Goat Cheese Salad with Toasted Almonds
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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

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:
Veggie
Balanced
Under 650kcal
Allergens:
Gluten
Milk
Almond

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

3.5 cup

water

2 tsp

vinegar (balsamic or white wine)

2 tsp

honey

sideBannerName

Nutritional Values

per serving
Energy (kJ)1852 kJ
Calories0 kcal
Fat16.2 g
of which saturates4.5 g
Carbohydrate49.1 g
of which sugars23.4 g
Dietary Fibre0 g
Protein17.5 g
Cholesterol0 mg
Sodium887 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Lid

Instructions

Cook the freekeh
1

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.

prep
2

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.

veggies
3

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.

dressing
4

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.

toss
5

Add the baby spinach leaves, roast veggies and freekeh to the dressing and toss well to combine.

serve
6

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