Roasted Romanesco and Spicy Vegan Nduja Couscous with Salmon
with pomegranate mollasses and baby spinachCalories
:
777 kcalProtein
:
41.4g proteinTotal
:
20 minutesDifficulty
:
EasyExtra spicy
Quick
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Fish
- Soya
- May contain traces of allergens
- Milk
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
A recipe conveniently customised just to your liking!
Ingredients
Serving amount
150 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 sachet(s)
Vegetable Stock
1 unit(s)
Garlic
1 unit(s)
Lemon
15 grams
Mediterranean Spice Mix
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
75 grams
Yoghurt
(Contains: Milk)
15 grams
Pomegranate Molasses
60 grams
Baby Spinach
40 grams
Vegan Nduja
200 grams
Salmon Fillet
(Contains: Fish)
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3250 kJ
Energy (kcal)777 kcal
Fat27.7 g
of which saturates7.4 g
Carbohydrate86.6 g
of which sugars16.4 g
Dietary Fiber14.6 g
Protein41.4 g
Cholesterol80 mg
Salt3.4 g
Potassium885.4 mg
Calcium140 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Quarter the lemon.
- Trim the tip of the romanesco (leave the core intact). Slice horizontally to create two 2cm thick steaks—start from the centre so the stem can hold the steaks together. Save any stray pieces that break off and chop into bite-sized florets.
2
- Place the romanesco steaks on a lined baking tray and rub with a drizzle of oil, a good squeeze of lemon juice, garlic, Mediterranean mix, salt, and pepper.
- Cook for 20-25 mins, turning them over halfway through.
- Add the salmon to the tray for the final 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
3
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
- Once cooked, add mix in the smaller broccoli florets, spinach and vegan nduja. Season to taste with salt and pepper.
4
- Divide the vegan nduja couscous between plates.
- Top with the yoghurt and a little lemon juice, if desired.
- Arrange the salmon and Romanesco steaks on top, finishing with a drizzle of the pomegranate molasses.
- Serve any remaining lemon wedges on the side for squeezing over.
