CAULIFLOWER & QUINOA SALAD

Cauliflower & Quinoa Salad image

Provided by roobarb100

Time 1h

Yield Serves 4

Number Of Ingredients 10

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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

Steps:

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).
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).
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.
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.