Pile this colourful vegetable quinoa salad onto a plate, top with roasted cauliflower and drizzle over the garlic yogurt for a healthy, gluten-free dinner
Ingredients
- 1 large cauliflower, or 2 small ones, separated into florets
- 1 tbsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 red onion, chopped
- 2 peppers (mix of red, yellow or orange), chopped
- 1 courgette, halved lengthways, cored and chopped
- 1 small garlic clove, crushed
- 1 lemon, juiced and zested
- 4 tbsp yogurt
- 250g quinoa, cooked
Method
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Heat the oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins. Drain and spread out on a surface so any excess water evaporates.
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Crush the fennel and coriander seeds using a pestle and mortar and mix with the paprika and a pinch of seasoning Put the cauliflower in a large bowl, drizzle with half the olive oil and sprinkle over the spice mix. Toss the florets to fully coat them.
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Tip the florets onto a baking tray and space them apart. Put the red onions, peppers and courgettes on a separate baking tray, drizzle with the remaining oil, and cook both for 30-35 mins, turning halfway through so they brown all over and turn slightly crisp in places.
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Mix the garlic with lemon juice and stir through the yogurt, adding a little extra water to loosen if needed. Stir the roasted onions, peppers and courgettes into the cooked quinoa along with the lemon zest and a pinch of salt.
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Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.