cauliflower quinoa salad

Name: cauliflower quinoa salad
Yield: 8
Ingredients: 1 large head of cauliflower, cut into florets; 1 cup of cooked Mount Zero Australian Chickpeas; 1 cup of cooked Mount Zero Organic Australian Quinoa; 1 bunch of spring onions, finely sliced; 1 bunch of parsley, roughly chopped; 1 bunch of mint, roughly chopped; 4 large figs, cut into quarters; 50g sumac; 75ml saba (best bought from a quality delicatessen. If not available – use vincotto or an aged balsamic vinegar); 100ml fresh lemon juice; 50ml Mount Zero Organic Apple Cider Vinegar; 3 cloves of garlic, finely diced; 20g cumin seeds, lightly roasted in a pan and ground with a mortar & pestle; 250ml Mount Zero Frantoio Extra Virgin Olive Oil; Mount Zero Pink Lake Salt, to taste; Freshly cracked black pepper, to taste

Great a dish on its own or as an accompaniment to grilled lamb!

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Servings

Author:

Nicky Reimer, Union Dining

Cook Mode

Ingredients

1 large head of cauliflower, cut into florets
1 cup of cooked Mount Zero Australian Chickpeas
1 cup of cooked Mount Zero Organic Australian Quinoa
1 bunch of spring onions, finely sliced
1 bunch of parsley, roughly chopped
1 bunch of mint, roughly chopped
4 large figs, cut into quarters
50g sumac
75ml saba (best bought from a quality delicatessen. If not available – use vincotto or an aged balsamic vinegar)
100ml fresh lemon juice
50ml Mount Zero Organic Apple Cider Vinegar
3 cloves of garlic, finely diced
20g cumin seeds, lightly roasted in a pan and ground with a mortar & pestle
250ml Mount Zero Frantoio Extra Virgin Olive Oil
Mount Zero Pink Lake Salt, to taste
Freshly cracked black pepper, to taste

Directions

Blanch cauliflower pieces in a large pot of salted water for 2 minutes, then remove and drain onto a paper towel to remove all water.
Coat blanched cauliflower in extra virgin olive oil, season with salt and pepper and roast in a hot oven for 8 minutes or until cauliflower pieces have a nice golden colour, then set aside.
In a large stainless steel bowl, combine the lemon juice, white wine vinegar, garlic, ground cumin seeds, and extra virgin olive oil and set aside – this is a dressing for the salad.
In a new large stainless steel bowl, combine the roasted cauliflower pieces, chickpeas, quinoa, spring onions, mint, parsley, and sumac and dress with the lemon dressing. Season everything well.
Spread the combined cauliflower-dressed salad on a large platter and top with the pieces of figs. Drizzle generously with the saba and serve.

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