Our chefs bring you the first of many instalments of fresh, organic, and nutritionally balanced summer salads.
- 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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