Spicy Roasted Veg, Chickpea and Couscous Salad
with Veggie 'Nduja and Yoghurt
Fall in love with salads again with our Spicy Roasted Veg, Chickpea and Couscous Salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your salad whilst still getting your veg in.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain: Celery)
125 grams
Baby Plum Tomatoes
1 unit(s)
Red Onion
1 carton(s)
Chickpeas
1 sachet(s)
Mixed Herbs
2 unit(s)
Garlic Clove
1 sachet(s)
Vegan ‘Nduja
120 grams
Couscous
(Contains: Cereals containing gluten May contain: Soya)
15 grams
Vegetable Stock Paste
1 unit(s)
Lemon
1 bunch(es)
Mint
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Trim the courgette and slice into 1cm thick rounds.
Halve the baby plum tomatoes. Halve and peel the red onion, then cut each half into 3 wedges.
Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.
Spread the chickpeas onto a baking tray.
Add the courgette, onion and baby plum tomatoes to the same baking tray and drizzle with oil. Sprinkle over the mixed herbs, season with salt and pepper. Toss to coat, then spread out in a single layer.
Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Add the garlic and half the veggie 'Nduja. Fry for 30 secs.
Stir in the couscous until coated, 30 secs.
Stir in the veg stock paste and water for the couscous (see pantry for amount) and bring to the boil.
When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
While everything cooks, cut the lemon into wedges. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a large bowl, mix together the juice of the lemon, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.
In a small bowl, mix together the Greek style yoghurt and remaining veggie 'Nduja (add less if you'd prefer things milder).
When everything's ready, add the couscous, roasted veg, chickpeas and half the mint to the lemon dressing and toss together.
Share the warm salad between your serving bowls.
Drizzle over the veggie 'Nduja yoghurt and finish by sprinkling over the remaining mint.
Enjoy!
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