Smoked Quinoa, Sweet Date Chutney Cauliflower Salad

Cooking time: 35 mins, Serves: 2

2 Tbsp Nana’s Sweet Date chutney, or a sweet chutney you can find in your local supermarket
1 Cauliflower
100g Hodmedod’s Smoked quinoa, or quinoa you can find in your local supermarket
Handful of flat-leaf parsley, roughly chopped
Handful of mint, roughly chopped
30g Flaked almonds, toasted
50g Pomegranate seeds
1Tbsp Yoghurt

  1. 15 mins before you want to eat roughly chop your cauliflower, so you have mixed sizes of cauliflower florets, season with a pinch of salt & pepper and marinate in 2 tablespoons of Nana’s Sweet Date chutney.
  2. Turn the oven on, placing it at 180C. Take a baking tray, turn the cauliflower onto it with a drizzle of oil and shake in the tray so they’re all coated. Roast in the oven for 20 mins until golden in colour.
  3. While the cauliflower is cooking, boil 250ml of water in a pot. Once boiling add 100g of the Homemdod’s smoked quinoa and a pinch of salt, turn the heat down to a simmer and leave to cook for 15 mins.
  4. Now roughly chop the mint and parsley. Take the almonds flat and in a dry pan heat for 1 minute until slightly golden in colour.
  5. Once the quinoa have cooked combine in a serving bowl with the parsley and mint, leaving a small handful aside as a garnish. Season with salt & pepper to taste.
  6. On top place the cauliflower florets, the almonds and pomegranate seeds. Take the yoghurt, combine with a teaspoon of olive oil and dollop randomly over the dish. Now tuck in!

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