What I love about this salad is that it’s so universal. Prep it a day in advance if you’re entertaining, serve it as a main or a side or even as an on-the-go lunch. It’s filled with flavour and really nutrient dense and balanced. Rich in fiber, minerals, antioxidants and all nine essential amino acids, quinoa is one of the healthiest and most nutritious foods on the planet and it absorbs all the gorgeous flavours of the Veggie Earth Vegan pesto. The roasted cauliflower adds texture and colour and makes this so satisfying and filling.

Roast Cauliflower and quinoa salad with Veggie Earth Pesto Dressing

Serves 4 as a main

250g quinoa - pre cooked weight
1 head of cauliflower washed and cut into bitesize florets.
1 teaspoon of Cumin and turmeric
2 shallots, finely sliced
200g sun-dried tomatoes
200g raw courgette cut into 1/4 slices.
A large handful of rocket

Dressing

Juice of 1 lemon
1 large tablespoon Veggie Earth Green Pesto
2 tablespoons olive oil

To serve

100g flaked almonds
200g pitted olives - I love the Kalamata ones
A handful of fresh parsley

Cook your quinoa as per instructions. Typically I bring mine to the boil in 500 ml water and then let simmer for approx 15 minutes. Drizzle olive oil, turmeric and the cumin over your cauliflower and roast until tender or roast for 20 minutes at 200*

Stir all your dressing ingredients together. When your quinoa is cooked stir in the roasted cauliflower, shallots, sun dried tomato and courgette together. Drizzle over your dressing and top with the olives and flaked almonds. Store in an airtight container in the fridge for up to 3 days.