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Cauliflower Steak Salad

Cauliflower Steak Salad

Ingredients

  • 100g Quinoa 
  • 1 cauliflower, cut into steaks or florets
  • 1 tbsp. ras el hanout
  • 1 pear, julienned
  • 2 tblspns currants
  • 2 tblspns red wine vinegar
  • 60g walnuts, toasted
  • 30g pumpkin seeds toasted
  • 1 spring onion, finely sliced
  • 1 tbsp. bunch dill chopped
  • 1 tbsp. parsley chopped
  • 2 lemons
  • 1 tablespoon chopped preserved lemon
  • 50ml Olive oil
  • Salt and pepper

Method

In a large bowl combine olive oil, salt, pepper, ras el hanout, zest and juice of 1 lemon, add the cauliflower and toss. Place on a lined baking tray and roast for about 10-15 minutes in a hot oven.

Cook the quinoa in boiling salted water for a few minutes until tender. Drain. Add chopped herbs, spring onion, preserved lemon, juice of 1 lemon, currants and season with salt and pepper.

Place the pear in a bowl and add chopped dill and parsley 

Dressing

  • 2 tsps. capers, chopped
  • 1 tsp Dijon mustard
  • 40mls cider vinegar
  • 80ml Olive oil
  • 3 tbsps. chopped parsley
  • 3 tbsps. chopped dill

Combine all ingredients in a bowl and season to taste

To assemble

Place quinoa on a platter and top with the roasted cauliflower. Drizzle with a little dressing and top with the pear.

Sprinkle over toasted walnuts and pumpkin seeds.

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