Ingredients
For the salad:
- 150 g quinoa (3/4 cup)
- juice from 1 large lemon, plus more to taste
- extra-virgin olive oil
- ½ cup raw almonds, lightly toasted and roughly chopped (50 g)
- 100 g feta cheese, crumbled
- 50 g young arugula leaves (2 large handfuls)
- seeds of 1/2 pomegranate, plus more to serve
For the roasted cauliflower:
- 1 medium head of cauliflower
- sea salt and freshly ground black pepper
- 1,5 tablespoons olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
Instructions
- In a medium saucepan cook the quinoa according to package instructions, in 2,5 times water over medium heat until water is absorbed (15-20 minutes). Remove from heat, fluff quinoa with a fork, and transfer to a large serving bowl to cool.
- Meanwhile, preheat oven to 400°F / 200°C (180°C fan-assisted).
- Grind the coriander and cumin in the mortar and pestle, then transfer to large bowl and add the oil. Add the cauliflower florets and toss until evenly coated with the spiced oil. Transfer the cauliflower onto the the prepared baking tray. Spread in an even layer, without crowding and season with salt and pepper. Roast for 30 minutes or until lightly browned and tender, tossing halfway through. Set aside to cool.
- Transfer the roasted cauliflower to the bowl with the quinoa. Drizzle with the fresh lemon juice, and a little olive oil. Add most of the feta and almonds, and toss gently to combine. Add the arugula leaves and half the pomegranate seeds; toss again to incorporate. Taste and adjust seasonings, as desired.
- Garnish the salad with the remaining feta, almonds and pomegranate seeds. Serve and enjoy!