Name: Warm roast cauliflower, chickpea and quinoa salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 gm cauliflower (about ½), cut into small florets; 1 garlic clove, finely chopped; Finely grated rind and juice of 2 lemons, or to taste; 100 ml extra-virgin olive oil; 400 gm canned chickpeas, drained, rinsed; 200 gm quinoa; 1½ cups each coarsely torn flat-leaf parsley and mint; 3 spring onions, thinly sliced; 1 tbsp sherry vinegar; 100 gm Greek feta or labne, coarsely crumbled

Warm roast cauliflower, chickpea and quinoa salad

Australian Gourmet Traveller recipe for warm roast cauliflower, chickpea and quinoa salad.

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Ingredients

350 gm cauliflower (about ½), cut into small florets

1 garlic clove, finely chopped

Finely grated rind and juice of 2 lemons, or to taste

100 ml extra-virgin olive oil

400 gm canned chickpeas, drained, rinsed

200 gm quinoa

1½ cups each coarsely torn flat-leaf parsley and mint

3 spring onions, thinly sliced

1 tbsp sherry vinegar

100 gm Greek feta or labne, coarsely crumbled

Method

Main

1.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).

2.Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes).

3.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.

4.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.

This recipe is from the November 2011 issue of .
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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