Roasted Vege Salad

Name: Roasted Vege Salad
Yield: 10
Ingredients: 1.5kg Cauliflower, cut into florets; 600.0g Fennel, quartered; 200.0g Red onion, sliced into wedges; 500.0g Radicchio, cut into wedges; 300.0g HELLMANN'S Vegan Mayonnaise 2.4kg; 50.0g Wholegrain mustard; 100.0g Honey; 100.0g Flaked almonds, toasted

Flavourful roasted cauliflower, fennel and red onion combined with a sweet & creamy dressing of HELLMANN'S Vegan Mayo, wholegrain mustard and honey. Served with a sprinkle of flaked almonds for the perfect year-round warm or cold salad.

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Salad

Cauliflower, cut into florets 1.5 kg
Fennel, quartered 600.0 g
Red onion, sliced into wedges 200.0 g
Radicchio, cut into wedges 500.0 g

Dressing

HELLMANN'S Vegan Mayonnaise 2.4kg 300.0 g
HELLMANN'S Vegan Mayonnaise 2.4kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Wholegrain mustard 50.0 g
Honey 100.0 g

To Serve

Flaked almonds, toasted 100.0 g

Salads & Bowls

Casual Dining

Cafe/Takeaway

Vegetables

Local Favourites

Main Meals

Snacks & Sides

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Preparation

Salad
- Roast cauliflower, fennel and red onion in oven for 35 minutes.
- Char grill radicchio.
Dressing
- CombineHELLMANN'S Vegan Mayonnaise, wholegrain mustard and honey.
To Serve
- Place all salad ingredients in a bowl, pour over dressing, tossing to combine and garnish with flaked almonds.
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