Cauliflower & Quinoa Salad
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Cauliflower & Quinoa Salad

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Servings

Serves 4

Cauliflower, Chickpea & Quinoa Salad

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Ingredients

  • 350g cauliflower (about 1/2), cut into small florets
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of 2 lemons, or to taste
  • 100ml extra-virgin olive oil
  • 400g canned chickpeas, drained, rinsed
  • 200g quinoa
  • 1 1/2 cups each coarsely torn flat-leaf parsley and mint
  • 3 spring onions, thinly sliced
  • 1 tbsp sherry vinegar
  • 100g Greek feta or labne, coarsely crumbled

Method

    1. Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes).
    2. Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a oven tray and roast until gold (15-20 minutes).
    3. Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
    4. Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.

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