I get it if you're a bit of a salad sceptic. I get it when people scorn when offered salad for lunch or dinner. Most people want something 'tasty' for lunch and something 'substantial' that will see them through to their next meal, and more often than not they just don't think that a 'salad' will do the job. This salad delivers on every level - protein packed quinoa to keep you feeling full, roasted cauliflower to give a gorgeous deep flavour, feta to give a creamy, salty edge, iron-rich spinach to boost vitality and then plenty of jewel-like pomegranate seeds for a touch of sweetness and a change of texture; mix it all up with plenty of lemon, olive oil and sumac (an amazing tangy middle eastern spice that packs a tangy flavour punch) and you've got yourself an amazing salad...... one that is so good that it had fully grown men wanting more!
Serves 6 - 8 as a side dish (3 - 4 as a more substantial dish/light lunch)
Ingredients
200g quinoa
600ml water
1 stock cube, crumbled
1 cauliflower, thick stalks removed and cut into small, bitesize florets
2 red onions, peeled and sliced into thin wedges
2 tbsp dried oregano
3 tbsp olive oil
1 tsp sea salt
200g feta, crumbled
Large handful of mint, thick stalks removed and leaves finely chopped
50g baby spinach leaves
Seeds of 1/2 large pomegranate
50g mixed seeds (OPTIONAL - place into a dry frying pan and heat over a medium heat for 30 second to 1 minute, remove and allow to cool)
3 tbsp sumac
Juice of 2 lemons
2 tbsp olive oil
1 tsp sea salt
A few good grinds of black pepper
Directions
Preheat the oven to 220 degrees C.
Place the quinoa into a saucepan.
Crumble over the stock cube and then add the water.
Place on a medium heat and allow to simmer for 18-20 minutes until cooked and the liquid has absorbed (keep an eye on it and give a stir every now and again).
Remove from the heat and allow to cool completely.
Place the cauliflower, red onion wedges, oregano, sea salt and olive oil into a roasting tray.
Mix well to combine and place into the oven for 20 minutes until the cauliflower is golden brown).
Remove and set aside.
Place the sumac, olive oil, lemon juice, salt and pepper into a jug and mix well, set aside until ready to use.
Take a large serving dish.
Place the quinoa onto the serving dish.
Scatter over the spinach and mint leaves and toss together.
Scatter the roasted cauliflower and onion amongst the quinoa and dot the crumbled feta in and around.
Pour over the sumac, lemon and oil mixture and mix everything well to combine.
Taste and check for seasoning (adding a little more salt, pepper or lemon juice to suit your taste).
Finally scatter over the pomegranate seeds and the mixed seeds.
Perfect for placing in the middle of the table and letting people help themselves (your guests will LOVE it).
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Any leftovers will happily keep in an airtight container in the fridge for a couple of days (perfect for packed lunches and for making easy rainbow bowls like below).
