cauliflower quinoa salad
Great a dish on its own or as an accompaniment to grilled lamb!
- Author
- Nicky Reimer, Union Dining
- Servings
- 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
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.