Seasonal Recipes

Roasted cauliflower, chickpea and quinoa salad

Serves 2-3 or more as a side

1/2 medium cauliflower, cut into small florets
the finely grated zest of 1 lemon
fine sea salt and freshly ground black pepper
extra virgin olive oil

1 1/2 cups cooked chickpeas (or use 1x400g tin chickpeas, rinsed well), patted dry on a clean tea towel
1 teaspoon fennel seeds (cumin seeds would also work here if that's what you have)

1 cup cooked quinoa*, any colour (or any ancient grain you have on hand)
1/4 cup toasted almonds, roughly chopped
a handful each of fresh mint leaves, flat leaf parsley, coriander (cilantro), roughly torn

jalapeno lime dressing
1-2 pickled jalapenos, finely chopped if you're not a fan of the heat you could use capers instead
the juice of 2 medium limes or lemons
2-3 tablespoons extra virgin olive oil
2 tablespoons finely chopped chives
fine sea salt and freshly ground black pepper

Preheat oven to 220C/428F. Lay cauliflower florets out in a single layer on an oven tray, scatter over half of the lemon zest, season well with salt and pepper and drizzle with olive oil. Give it all a good toss and roast for 15-20 minutes, turning every 5 minutes or so, or until cauliflower is golden and tender.

On another tray lay out the chickpeas, scatter over remaining zest, fennel seeds, season with salt and pepper and drizzle with a little olive oil. Toss well to combine and then roast for 10-15 minutes, turning every 5 minutes or so, or until lovely and crispy golden brown.

Combine all the ingredients for the dressing, season well with salt and pepper and mix well.
In a large bowl combine, cooked cauliflower, chickpeas, cooked quinoa, herbs and almonds, drizzle over dressing mix well and serve.

*If you don't already have cooked quinoa at hand you will need approx 1/2 cup (90g) of raw quinoa grains. Bring 3/4 cup (185ml) water to the boil in a medium saucepan. Rinse quinoa well to remove the saponin, a bitter protective coating, then drain. The easiest way to do this is to put the raw grain into a fine mesh sieve and rinse under running water, then set aside to drain while the waters coming up to the boil. When your waters boiling, add the rinsed quinoa, cover and turn down to a gentle simmer and cook for 12 mins or until the grains become translucent, the water is absorbed and an unusual outer white ring shows. Remove from the heat and fluff up with a fork. You may have a little more than is needed for this recipe, store any leftovers in the fridge for 2-3 days.

Source : My Darling Lemon Thyme