When cauliflower is roasted it becomes crunchy and caramelized and is perfect added to a warming salad. Try it in this salad of roasted sweet baby carrots, sharp radicchio leaves, sweet dates and the zesty taste of Za’atar spice mix all rolled into one flavorful salad.

INGREDIENTS

• 1 whole cauliflower cut into florets

• 1 bunch baby carrots

• 1 handful of radicchio leaves (or spinach leaves)

• ¼ cup parsley leaves roughly chopped

• 1 tbsp pomegranate seeds

• Za’atar spice mix

• Juice of ½ lemon

• Olive oil for cooking

• Pinch of sea salt

• 1/4 cup Quinoa

• 1/2 tsp cumin

• ½ tsp coriander

• Pinch salt

• 4 whole dried dates roughly chopped (soak in hot water for 2 hrs beforehand if they are very dry and hard)

Dressing:

• 1 tbsp Tahini

• 1 1/2 tbsp Yogurt

• 1 1/2 tbsp Lemon juice

• Pinch salt

METHOD

1. Add the cauliflower florets to a large baking tray and the carrots to another separate tray. Drizzle over with olive oil; give the trays a good shake to coat the vegetables in the oil and place them both in the oven for 35-40 minutes. Or until the cauliflower becomes slightly charred around the edges and the carrots are tender. Give the trays a shake while cooking to ensure they cook evenly.

2. In another small baking tray, add the uncooked quinoa, sprinkle over with the ground cumin, ground coriander, and a good pinch of salt. Toss the tray to coat and roast in the oven for 12-15 minutes until they are crunchy.

3. While the vegetables are being roasted the dressing can be made; combine all 4 ingredients into a small jug and stir well to combine. Set aside.

4. Once the vegetables are cooked, remove them from the oven, squeeze the lemon juice over the top while still hot, then sprinkle over with the Za’atar and a good pinch of salt. Toss the tray to coat all sides of the vegetables.

5. Arrange the salad with radicchio leaves at the bottom, the roasted vegetables piled up. Followed by the parsley leaves, pomegranate seeds, and dates roughly chopped sprinkled over the top.

6. Finish off with a good drizzle of the dressing and the roasted quinoa added for extra crunch.

Serve: 2

Prep time: 15-20 minutes

Cook time: 35 – 40 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.