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
Prep:15 mins
Serves 4
1 large cauliflower, or 2 small ones, separated into florets1 tbsp fennel seeds1 tsp coriander seeds1 tsp smoked paprika2 tbsp olive oil1 red onion, chopped2 peppers (mix of red, yellow or orange), chopped1 courgette, halved lengthways, cored and chopped1 small garlic clove, crushed1 lemon, juiced and zested4 tbsp yogurt250g quinoa, cooked
STEP 1Heat 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.STEP 2Crush 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.STEP 3Tip 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.STEP 4Mix 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.STEP 5Pile the quinoa salad onto a plate, then top with the cauliflower florets. Drizzle over the garlic yogurt.
