Baking
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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 piece 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.
Serves 6 as a side dish. V. GF. Vg and DF if leave out the feta/labneh.
Pictured: Roasted cauliflower chickpea and quinoa salad
Ingredients
- 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 labneh, 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.
Method
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.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Vegan with substitutions
- Dairy-Free with substitutions
