Curried and roasted cauliflower, kale, quinoa and pomegranate salad

Shopping list

• 1 cauliflower
• 2 tsp. cumin
• 2 tsp. turmeric
• 2 tbsp. olive oil
• 100g quinoa
• 2 handfuls of kale
• 2 tbsp. pomegranate

Dressing (this will make enough for two salads)

• 6 tbsp. sunflower oil
• 2 tbsp. white wine vinegar
• 1 tbsp, balsamic vinegar
• 1tbsp. honey
• 1 tbsp. whole grain mustard

1. Chop the cauliflower into florets

2. Combine with the olive oil and spices mix well, season

3. Roast at 200C for 10 minutes until just starting to char

4. Place cauliflower in fridge to cool

5. Rinse the quinoa and place in a pan with 300ml of water. Simmer gently for approx. 30 minutes until the water is absorbed and the quinoa is tender

6. Place the quinoa in the fridge to cool

7. Finely chop the kale

8. Prepare the dressing by combining the sunflower oil, cider vinegar, balsamic vinegar, honey and whole grain mustard, season

9. Assemble the salad and drizzle about half of the dressing and toss to thoroughly combine, season