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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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