- 600g cooked red and white quinoa
- 200ml NOJO tahini dressing
- 200g cooked green beans
- 400g cauliflower florets
- 40g mixed toasted seeds
- 80g gochujang paste
- 20g agave
- 4g salt
- 100g pomegranate seeds
- 10g chopped mint
- 10g chopped coriander
- 1 lime juice and zest
- 4 sliced spring onions
- 80g roasted sliced red peppers
Method
- In a bowl mix the agave with the gochujang and then add the cauliflower. Evenly coat and leave to marinade for 2 hours.
- Place onto a roasting tray and bake for 30 -40 minutes at 200g until cooked and coloured. Ensure during cooking you move and coat the cauliflower. Once cooked remove and cool
- In a bowl mix a 1/3rd of the pepper, spring onion, pomegranate with the herbs and the quinoa. Then dress with 100g of the tahini dressing lime zest and lime. Leave to macerate for 20 minutes
- To serve place the dressed quinoa in a bowl then place the cauliflower in one part and dress the top of the quinoa with the beans, onions, seeds, pomegranate. Then a nice drizzle of the tahini sauce.
Recipe by Steve Walpole