Our Executive Chef Jarrod Huey brings you the first of many installments of fresh, organic, and nutritionally balanced summer salads.
Roasted Cauliflower, Quinoa, Beetroot and Almond Salad with Spiced Yoghurt dressing
- 150 gm quinoa (soaked for about 2 hrs preferably)
- ½ head of cauliflower (chopped into florets)
- 1 bunch baby beetroot
- 1 handful of flaked almonds (toasted, 180 degrees 12 minutes)
- 4 tbls organic yoghurt
- Garlic clove (grated)
- Olive oil
Cut tops off beetroot and place in a large sheet of foil with 1 tablespoon of salt. Fold up foil so the beets are all sealed, roast in the oven on a tray for 35 minutes. Let cool slightly and peel off skin.
Cook quinoa in a fair amount of water till tender but not mushy – (about 15 mins on medium to high heat). Strain and place in fridge till cooled slightly.
In a large pan on a medium heat, roast off cauliflower with salt, olive oil, cumin till tender (about 15 mins) and set aside.
In a small bowl mix lemon zest and juice, garlic, cumin, salt and yoghurt with a little olive oil to make the dressing. Season to taste.
In a serving bowl mix quinoa, cauliflower, and almonds with a little olive oil and salt, scatter quartered roasted beetroot over the top, serve yoghurt dressing on the side.
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