Name: Cauliflower, pomegranate and quinoa salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
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

Cauliflower, pomegranate and quinoa salad

A salad that's all crunch and freshness.

Serves 6

Prep

15M

Cook

10M

Total

25M

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.