Roast cauliflower and avocado quinoa salad
This delicious and healthy salad from Zoe Bingley-Pullin is the perfect side to any meal.
1 medium cauliflower, cut into small florets
3 tablespoons extra virgin olive oil
1 cup quinoa (alternative rice)
2 cups water or stock
2 avocado, skin and pip removed
1 small bunch chives, finely chopped
1 teaspoon good quality salt
2 teaspoon pepper, ground
1. Pre-heat the oven to 180C. In a roasting pan add the cauliflower, oil, sea salt, pepper and bake for 15-20 minutes.
2. In a medium saucepan add the water or stock and quinoa bring to the boil for 3-5 minutes, turn the heat to low and cook for a further 15-20 minutes. With a fork aerate the quinoa this will keep it from sticking together. Once cooked, leave to cool slightly.
3. In a large bowl, gently combine all of the ingredients. Pour onto a decorative serving bowl or platter.
Serve with lemon roasted chicken.
Photo by Adam Hollingworth