with Garlic Dip & Almonds
Jump into bold, zesty flavours with this veggie-filled salad! Roasted cauliflower gets a punchy makeover with aromatic spices, then mingles with crunchy fresh veggies, nutty almonds and creamy garlic dip. It’s a vibrant, texture-packed salad that’s perfect for spicing up your salad game! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Tags
Cucumber
1
Cauliflower
1
Lemon
1
Chermoula spice blend
1 sachet
Radish
2
Flaked almonds
1 packet
Garlic Dip
1 packet
Cow's Milk Feta
1 packet
Mixed Salad Leaves
1 packet
Olive oil
1 drizzle
Honey
1 tsp
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Place cauliflower on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. • When the cauliflower is done, add the honey and toss to coat.
• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine radish, cucumber, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide salad between plates. • Top with chermoula cauliflower. • Drizzle over garlic dip. Garnish with toasted almonds and crumble over cow's milk feta. Serve with remaining lemon wedges. Enjoy!
547
kcal
Calories
2290
kJ
Energy (kJ)
42.8
g
Fat
14.3
g
of which saturates
16.5
g
Carbohydrate
12.6
g
of which sugars
6
g
Dietary Fibre
20.8
g
Protein
0
mg
Cholesterol
1730
mg
Sodium
