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ROASTED CAULIFLOWER & SPINACH SALAD
Who doesn’t love an ancient grain salad? Filled with wholesome grains, nuts, vegetables and everything good for you. So easy to make and so delicious.
Enjoy it as a hot or cold salad for lunch and dinner, or include it in your salad repertoire at a BBQ. Any way you have it - it's a winner!
INGREDIENTS (serves many)
½ a Cauliflower
60g Baby Spinach
1 can Chickpeas, drained and rinsed
1 Brown Onion, sliced
2 cups Brown Rice and Red Quinoa
Traditional Egyptian Style Dukkah
Flaked Almonds, toasted
Preheat oven to 165°C.
Cut/slice cauliflower into bite sized pieces and place onto a baking tray lined with baking paper.
On a separate tray lined with baking paper place the chickpeas.
Drizzle the cauliflower and chickpeas with olive oil and sprinkle to taste with Traditional Egyptian Style Dukkah.
Roast the chickpeas for approximately 20 minutes and the cauliflower for approximately 30-35mins.
Cook the brown rice and red quinoa as per the instructions on the pack. It takes approximately 30-35 mins.
Slice the onion and sautee on a low-medium heat in olive oil and Traditional Egyptian Style Dukkah. The onions should be translucent and soft, not browned.
While the onions are sauteeing, toast the flaked almonds to a golden brown.
When the rice is cooked, the cauliflower and chickpeas have been roasted, add them to the onions and mix through.
Turn the heat off the stove and gently mix in the baby spinach.
Transfer to a serving bowl.
To serve, garnish with the toasted flaked almonds, crumbled feta, a light sprinkling of dukkah and flaked salt.
For the final flourish, add a generous squeeze of lemon (you can’t have too much) to bring all the flavours to life!
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