Recipe | Warm cauliflower, quinoa & chickpea salad

While this salad may be incredibly straightforward to make, it delivers big on taste. I’m absolutely obsessed with roasted cauliflower and here it adds a fantastic element that transforms simple everyday ingredients into a truly tasty meal.

Serves 4

Prep time: 20 minutes

Cook time 35 minutes

Ingredients

1 cauliflower (approximately 600 g), broken into small florets

2–3 tablespoons extra-virgin olive oil

salt flakes and freshly ground black pepper

45 g (1/2 cup) flaked almonds

1 teaspoon vegetable or chicken stock powder

200 g (1 cup) quinoa, rinsed

45 g (1 cup) baby spinach leaves, chopped

400 g can chickpeas, drained and rinsed

5 spring onions, finely sliced

100 g Danish feta, crumbled

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Lemon dressing

3 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

juice of 1/2 lemon

1 tablespoon honey (optional)

salt flakes and freshly ground black pepper

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Method

Let’s get started. Preheat the oven to 200°C (fan-forced).

Place the cauliflower on a baking tray. Drizzle on the olive oil and season well. Bake for 25–30 minutes until the cauliflower is cooked through and deep golden brown in places. Set aside. Scatter the flaked almonds on another baking tray and toast in the oven for 10 minutes. Remove and allow to cool.

On to the quinoa. Pour 1 litre (4 cups) water into a saucepan, stir in the stock powder and quinoa. Place over medium heat and bring to the boil. Turn the heat down to low and simmer gently for 15 minutes. Drain and rinse the quinoa under cold water to stop the cooking process. Drain again and set aside.

Whisk all the lemon dressing ingredients together in a small bowl. Taste and adjust seasoning as needed.

Time to plate up. Place the spinach, quinoa, chickpeas, cauliflower, spring onion, feta and almonds in a large bowl. Drizzle the lemon dressing over the top and gently mix to combine. Season well and serve.

TIP: It is lovely to serve this salad when the quinoa is still warm, as the feta softens and works so well with the other ingredients. It is also delicious assembled cold and served at room temperature.

STORAGE TIP: If making ahead or for guests, dress the salad just before serving to keep it fresh. Store any leftover dressing in an airtight container in the fridge for up to 1 week. Leftover salad can be kept in the fridge for up to 3 days.

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