In a frying pan, heat a lit
tle olive oil over a high heat. Pan fry cauliflower until well coloured. Ensure not to over cook cauliflower.
Place all vinaigrette ingredients into a jug blender and blend together. Season to taste.
Toss together quinoa, butternut, cauliflower, cucumber, carrot, kale, parsley and mint together. Season with salt and pepper.
Drizzle with lemon vinaigrette and toss well.
Place into salad container and top with crumbled Danish feta, pumpkin seeds and sprouts.
Recipe reprinted with permission of Source Food
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