Warm roast cauliflower, chickpea and quinoa salad
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Serves
4
Cooking Time
30 mins
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350 gm
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cauliflower (about ½), cut into small florets
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1
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garlic clove, finely chopped
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Finely grated
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rind and juice of 2 lemons, or to taste
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100 ml
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extra-virgin olive oil
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400 gm
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canned chickpeas, drained, rinsed
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200 gm
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quinoa
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1½ cups
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each coarsely torn flat-leaf parsley and mint
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3
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spring onions, thinly sliced
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1 tbsp
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sherry vinegar
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100 gm
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Greek feta or labne, coarsely crumbled
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1
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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).
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2
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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).
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3
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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.
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4
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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.
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This recipe is from the November 2011 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles