Pistachio cake
30 April 2020
Pak Choi & Bean Salad Recipe
30 April 2020
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)Â
- 6 tbsp. sunflower oil
- 2 tbsp. white wine vinegar
- 1 tbsp, balsamic vinegar
- 1tbsp. honey
- 1 tbsp. whole grain mustard
Step 1
Chop the cauliflower into florets
Step 2
Combine with the olive oil and spices mix well, season
Step 3
Roast at 200C for 10 minutes until just starting to char
Step 4
Place cauliflower in fridge to cool
Step 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
Step 6
Place the quinoa in the fridge to cool
Step 7
Finely chop the kale
Step 8
Prepare the dressing by combining the sunflower oil, cider vinegar, balsamic vinegar, honey and whole grain mustard, season
Step 9
Assemble the salad and drizzle about half of the dressing and toss to thoroughly combine, season
Step 10
Garnish with the pomegranates
