ROASTED CAULIFLOWER, QUINOA & FETA SALAD

Serves 4

Ingredients:

• 1 whole head cauliflower, broken into florets

• 2-3 tablespoons extra virgin olive oil

• Pinch sea salt & pepper

• 1 cup baby spinach, chopped

• 1 cup quinoa, rinsed

• 1 teaspoon powdered veggie or chicken stock

• 400g canned chickpeas, drained and rinsed

• 5 spring onion, finely sliced

• 100g Danish feta cheese, crumbled

• 1/2 cup flaked almonds, toasted

Dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon white wine vinegar

• ½ lemon, juiced

• 1 tablespoon honey (optional)

• Sea salt

• Black Pepper

Method:

1. Preheat the oven to 200 degrees Celsius. Place cauliflower on a roasting tray. Drizzle with olive oil and season well, Bake for approx. 25-30 mins or until cooked through and caramelised. Place the almonds on a tray and roast in the oven for 10 mins. Remove, cool and roughly chop.

2. Rinse quinoa under cold running water. Add 1 cup of quinoa to a saucepan of cold stock water (add the powdered stock to the water). Bring to the boil and then immediately turn right down to a very gentle simmer (quinoa can overcook and become mushy very easily). Cook for no longer than 15 mins (it will continue cooking), otherwise it will become mushy. Drain and set aside.

3. For the dressing: Mix all ingredients together in a bowl or jug. Season well and adjust to taste.

4. To a large bowl, add the spinach, cooked quinoa, chickpeas, cauliflower, spring onion, feta and almonds. Drizzle over the dressing and gently combine. Season well and serve.

Tip: It is lovely to serve make up this salad when the quinoa is still warm, the Danish feta softens and it all works together so well. It is also delicious if created cold.