|125 ml||quinoa — cooked|
|1||cauliflower — small, broken into florets|
|1||chickpeas — tinned, drained and rinsed|
|lemon — zest only|
|1||red onion — small, halved, thinly sliced|
|250 ml||fresh mixed herbs|
|orange — zest only|
|lemon — zest and juice|
|1||garlic — cloves, crushed|
|5-10 ml||honey — to taste|
|1-2 ml||chilli paste|
|2.5 ml||cumin — ground|
|45 ml||olive oil — extra virgin|
Preheat the oven to 220°C. Place the cauliflower florets onto a greased baking sheet. Drizzle with 15 ml olive oil and sprinkle with lemon zest. Give them a good shake.
Place the chickpeas, 15 ml olive oil and 30 ml honey into a bowl and mix until well coated. Place onto a greased baking tray.
Roast the cauliflower and chickpeas for 20 mins (cauliflower should be tender and slightly charred and the chickpeas should be golden). Toss the cooked quinoa, roasted cauliflower and chickpeas, onions and herbs together until well combined.
Mix the dressing together and drizzle over the salad just before serving. OPTIONAL: Add some Danish or goat’s feta to this salad. Delicious!