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Gemma’s Lush Cauliflower, Grapefruit & Quinoa Salad

Healthy doesn’t mean boring!

We’re back in the kitchen with the A-M-A-Z-I-N-G Miss Gemma Lush this afternoon, pinching her recipe for spiced cauliflower and grapefruit salad with crispy quinoa and Harissa yoghurt. You think that’s a mouthful, wait until you eat it!

So, Gemma, what’s up for this afternoon?
I’m cooking a spiced cauliflower salad, with grapefruit and crispy quinoa. Healthy doesn’t mean boring! It’s full of all of the good stuff, something healthy to get into after too much over-indulging over Easter.

Roasted, Spiced Cauliflower & Grapefruit Salad with Crispy Quinoa and Harissa Yoghurt

Ingredients:
1 medium sized cauliflower, roughly chopped
2 tbs olive oil, to coat cauliflower
1 tsp cumin seeds
1 tsp cumin powder
1 tsp smokey paprika
1 tsp coriander/cilantro seeds
½ tsp chili flakes
½ tsp fennel seeds
¼ tsp ground cinnamon
Good pinch flaky sea salt
2 tbs cooked quinoa
2 tbs olive oil, for frying
½ bunch kale, very thinly sliced
1 ruby grapefruit, skin removed and segments cut out
¼ bunch fresh coriander/cilantro
Juice 1 lemon & 2 tbs olive oil for dressing
½ cup greek yoghurt
1 tbs harissa paste

Directions:
Pre-heat an oven to 180 degrees celsius fan forced. Place the chopped cauliflower in a large roasting tray. Drizzle with the olive oil and set aside. In a small frypan add all of the spices and gently fry for 2 minutes or until fragrant. Sprinkle the spices and a pinch of salt over the cauliflower, toss so it’s evenly coated. Cook in the oven for 40 minutes or until crisp and cooked through.

Now for the crispy quinoa: Using a small frypan heat the olive oil on high heat and add the cooked quinoa. Watch this as it can burn easily. Stir continuously for 2-3 minutes until the quinoa has gone crispy, golden and crunchy. Spoon out from the frypan and let drain on paper towel. Set aside. Place the finely sliced kale into a large salad bowl and toss together with the lemon juice and olive oil. Add the cauliflower, grapefruit segments and then sprinkle with the quinoa. Tear the coriander on top and serve with the Harissa and Greek yoghurt mixed together and blobbed on top. Add a little salt and pepper to taste. Enjoy!

More SS-approved recipes here! Pippa@sousstyle.com