Cauliflower Steak Salad

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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

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 


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.