Peach, cauliflower and quinoa salad

Name: Peach, cauliflower and quinoa salad
Yield: 4 servings
Cuisine: British
Ingredients: 350 cauliflower florets; 1 tbsp olive oil; 200 g quick cook quinoa; 3 peaches, cut into wedges; 25 g pack flat leaf parsley, leaves finely chopped; 1/2 x 25 g pack mint, leaves finely chopped; 2 garlic cloves, crushed; 1 tsp Dijon mustard; 2 tsp red wine vinegar; 3 tbsp tahini; 2 tsp soy sauce; 2 tbsp extra virgin olive oil; 2 tsp capers, rinsed, drained and roughly chopped

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

#summerchallenge2

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

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Ingredients

4 servings

350cauliflower florets
1 tbspolive oil
200 gquick cook quinoa
3peaches, cut into wedges
Sauce :
25 gpack flat leaf parsley, leaves finely chopped
1/2x 25 g pack mint, leaves finely chopped
2garlic cloves, crushed
1 tspDijon mustard
2 tspred wine vinegar
3 tbsptahini
2 tspsoy sauce
2 tbspextra virgin olive oil
2 tspcapers, rinsed, drained and roughly chopped

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Steps

1

Preheat the oven to 200 C. Put the cauliflower in a roasting tin, toss with the oil and season. Roast for 20-25 minutes until golden and tender.
2

Meanwhile, make the sauce in a bowl, whisk together most of the herbs and all the remaining sauce ingredients with 2 tbsp water until throughly combined, season.
3

While the cauliflower roasts, cook the quinoa following the instructions on the packaging. While still hot, stir in most of the sauce and set aside.
4

To serve, layer the quinoa, cauliflower and peaches onto a serving plate with the remaining sauce and herbs on top.