Roasted Chickpea and Cauliflower Salad

Name: Roasted Chickpea and Cauliflower Salad with a lemon yoghurt dressing
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 unit(s) Bell Pepper; 5 grams Mint; 1 unit(s) Garlic; 1 pack(s) Chickpeas; 60 grams Baby Spinach; 1 unit(s) Lemon; 2 sachet(s) Middle Eastern Style Spice Mix; 1 unit(s) Cauliflower; 1 sachet(s) Vegetable Stock; 1 sachet(s) Dried Chilli Flakes; 75 grams Yoghurt; 100 grams Couscous; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Sugar

with a lemon yoghurt dressing

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Fluffy couscous, crispy chickpeas, roasted cauliflower and a creamy lemon dressing, this is a salad that won't leave you wanting more. With an abundant amount of ingredients and flavours, there's certainly something for everyone in this nutritious veggie dish.

Tags:

Calorie Smart

•Quick

•Veggie

•Optional Spice

Allergens:

Sesame

•Mustard

•Celery

•Milk

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

5 grams

Mint

1 unit(s)

Garlic

1 pack(s)

Chickpeas

60 grams

Baby Spinach

1 unit(s)

Lemon

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

1 unit(s)

Cauliflower

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 sachet(s)

Dried Chilli Flakes

75 grams

Yoghurt

(Contains: Milk)

100 grams

Couscous

(Contains: Wheat May be present: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2286 kJ

Energy (kcal)546 kcal

Fat9.2 g

of which saturates2.5 g

Carbohydrate80.7 g

of which sugars17.1 g

Dietary Fiber11.3 g

Protein26 g

Cholesterol0 mg

Salt2.72 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Sieve

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

PDF

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pour 200ml water (500ml for 4p) and the stock powder into a pot and bring to the boil.
When boiling, remove from the heat, stir in the couscous and pop a lid on the pot.
Leave to the side for 8-10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
Chop the cauliflower into small florets.

Arrange the chickpeas and cauliflower on a lined baking tray.
Toss with ½ tsp salt, 2 tbsp oil (double both for 4p), Middle Eastern spice mix and chilli flakes (use less if you don't like spice).
Bake on the top shelf of the oven until the chickpeas are crispy and the cauliflower is tender, 10-15 mins. Turn halfway through.

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Pick the mint leaves and roughly chop (discard the stalks).
Zest then juice the lemon.
In a large bowl for the salad, mix together the yoghurt, lemon zest, garlic, 1 tbsp lemon juice, ½ tsp salt, ½ tsp sugar and 2 tbsp oil (double all for 4p).
Season to taste with salt and pepper.

Add the couscous, cauliflower, bell pepper, spinach, mint and half the chickpeas to the bowl with the lemon yoghurt dressing.
Toss together until everything is evenly distributed and coated in the dressing.
Taste and season with salt and pepper, if required.