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Warm roast cauliflower, chickpea and quinoa salad

You'll need

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


  • 01
  • 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).
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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 Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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