Ingredients
Salad
Tahini & pomegranate dressing
Method
1.Preheat oven to 210°C fanbake. Cut the quarter pumpkin in half widthways and then slice into 2mm wide strips. Place in a bowl, add 1 Tbsp olive oil, season with sea salt and freshly ground black pepper and toss. Arrange slices on a baking tray.
2.Cut cauliflower into bite-sized florets, place in a bowl, add 2 Tbsp olive oil, season with sea salt and freshly ground black pepper and toss. Arrange on another baking tray, ensuring you don’t overcrowd the tray.
3.Bake the cauliflower and pumpkin for 15-20 minutes until cauliflower is golden brown and the pumpkin tender. You may wish to give the cauliflower tray a shake at the 15-minute mark
4.Meanwhile place quinoa and stock in a medium pot and cover with lid. Bring to the boil then turn down to very low and simmer for 10-12 minutes or until liquid is completely absorbed. Remove from the heat, give it a quick stir then replace lid and allow to sit for 15-20 minutes. Remove lid and allow to cool.
5.Place all dressing ingredients in a bowl and whisk together.
6.Place all the salad ingredients (except feta) in a bowl, reserving a small amount of almonds and herbs for garnish, and gently toss together. Pour in dressing, add feta and toss salad again. Garnish with reserved almonds and herbs.
To toast almonds, roughly chop then cook in a small dry frying pan over medium heat for a few minutes, moving them around so they don’t burn. Alternatively, place whole almonds on an oven tray and toast in a 180 degree oven for about 10 minutes.
Note
