Raw cauliflower adds both texture and bulk to salads. Combine it with a base grain or seed – we've used quinoa here – add some pomegranate, plenty of herbs and roasted nuts, and it's a meal full of crunch and freshness.
Cauliflower, pomegranate and quinoa salad
A salad that's all crunch and freshness.
- 15 mins preparation
- 10 mins cooking (plus cooling)
- Serves 6
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Ingredients
- 100 gm (½ cup) quinoa
- 1 small cauliflower (about 1kg), finely chopped
- 1 cup each coarsely chopped mint, flat-leaf parsley, coriander and chives
- Arils from ½ pomegranate
- Juice of 2 lemons (or to taste)
- 80 ml (⅓ cup) extra-virgin olive oil
- 2 tbsp coarsely chopped roasted almonds
- 2 tbsp coarsely chopped roasted walnuts
- ¼ preserved lemon rind, finely chopped
- 1 small garlic clove, finely chopped
Method
- 1Cook quinoa in a large saucepan of boiling water until tender (6-8 minutes). Drain and cool (15 minutes).
- 2Combine remaining ingredients in a large bowl, add quinoa, toss to combine, season to taste and serve.