The tangy combination of the fresh mint and lemon zest make this dish an obvious choice for a light summer salad, but what is so truly great about the meal is its versatility. Pair with a cut of barbecued meat for example, or even as an exotic sandwich filling. It is also a surprisingly filling combination, as quinoa, almonds and chickpeas are all protein powerhouses.
Ingredients 1/2 cup quinoa
3/4 cup water/vegetable broth
1/2 large cauliflower, cut into small florets
400g can chickpeas, drained
1 tsp celery seeds
1 lemon, zest
1/3 cup raw almonds, roughly chopped
1/3 cup each fresh mint leaves, parsley, and cilantro, roughly chopped
extra virgin olive oil
Preheat oven to 190C. Meanwhile, cook quinoa in water or broth according to packet instructions on a stove.
Toss the cauliflower in a bowl with a drizzle of olive oil, half the lemon zest and season with pepper.
Transfer onto a baking sheet and spread into a single layer. Roast for 15-20 minutes, stirring every 5 minutes, until cauliflower is tender and golden. Set aside to cool.
Using the same bowl, toss chickpeas with some more olive oil, remaining lemon zest and celery seeds. Spread out onto another baking sheet and roast for 15-20 minutes, stirring every 5 minutes, until golden brown and beginning to dry. Set aside on a rack to cool.
In a dry, non-stick pan, toast the almonds over medium-low heat until browned.
Finally, combine the cauliflower, chickpeas, quinoa, herbs and almonds, tossing to mix well.