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Roasted Cauliflower Chickpea and Quinoa Salad

This delicious, earthy salad will be one of the star side dishes at the Christmas table this year, it is that good. It also marries with many cuisines, so can fit a simple ham dinner, or a centre peice of roast lamb or beef, and of course turkey, whether flavoured with french tarragon, or Indian spices. Versatile, healthy, nutritious and delicious.

Based on a recipe from Gourmet Traveller, provided by Richard Huddleston.

Pictured: Roasted Cauliflower Chickpea and Quinoa Salad

½ a cauliflower, cut into small florets
1 garlic clove, finely chopped
2 lemons, finely grated rind, and juice
100 ml extra-virgin olive oil
400g Can of chickpeas, drained, rinsed and patted dry
200g quinoa
1 cup parsley
1 cup mint
4 spring onions, chopped
1 tbsp White wine vinegar
100g Greek feta or labne, coarsely crumbled

Preheat oven to 220°C.

Roast the cauliflower and chickpeas  – combine the cauliflower and chickpeas with the garlic, lemon rind and 2 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast 15-20 minutes until golden.

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, 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.

Serves 6 as a side dish