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.