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, toasted almonds, creamy garlic yoghurt and a refreshing burst of mint. 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
Utensils
Tags
Cucumber
1
Cauliflower
1
Lemon
1
Chermoula spice blend
1 sachet
Radish
2
Flaked almonds
1 packet
Garlic Dip
1 packet
Goat cheese
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.
• 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 has 10 minutes remaining, add the honey and toss to
coat. Roast until golden.
• 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
(see ingredients), 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 with
salt and pepper.
• Divide salad between plates.
• Top with chermoula cauliflower.
• Drizzle over garlic dip. Garnish with toasted almonds and crumble
over goat cheese (see ingredients).
• Serve with any remaining lemon wedges. Enjoy!
1940
kJ
Energy (kJ)
463
kcal
Calories
35.6
g
Fat
8.9
g
of which saturates
16.6
g
Carbohydrate
12.7
g
of which sugars
6
g
Dietary Fibre
15.8
g
Protein
37
mg
Cholesterol
881
mg
Sodium
