Rosa Flanagan of the Two Raw Sisters is serving up a delicious salad – perfect to take along to a long weekend gathering. 

Serves: 6   

Time: 40 minutes   

Ingredients: 

• 1 cauliflower, cut into florets   
• 2 tbsp cooking oil   
• 1 tbsp pomegranate molasses   
• 1/2 tsp sea salt   
• 1/2 cup quinoa   
• 1 cup water   

Quick Pickled Red Onion   

• 1 red onion, finely sliced   
• 3 tbsp apple cider vinegar   
• ½ tsp sea salt   

Pomegranate Lemon Oil   

• 3 tbsp extra virgin olive oil   
• 1 tbsp pomegranate molasses   
• Zest and juice of 1 lemon   
• ¼ tsp sea salt   

To Serve   

• 3 stalks kale, stalks discarded and leaves finely chopped   
• 1 cup herbs, chopped   
• ¾ cup seeds, toasted   

Method:   

1. Preheat the oven to 200C.   
2. Place the cauliflower on a baking tray and toss with cooking oil, pomegranate molasses, and sea salt. Place in the oven and cook for 30-35 minutes or until golden and crispy in parts.   
3. While the cauliflower is roasting, make the other components.   
4. For the quinoa, add the quinoa and water to a pot. Bring to a boil, then reduce to a simmer and cook for 7 minutes. Once cooked, remove from the heat.   
5. For the pickled red onion, add the onion, vinegar and salt to a small bowl. Toss together and allow to pickle for at least 5-10 minutes.   
6. For the pomegranate lemon oil, add all ingredients to a cup and mix to combine.   
7. When you are ready to serve, add the cooked quinoa, cauliflower, kale, herbs, seeds, pickled red onion, and drizzle over the pomegranate lemon oil to a big salad bowl. Gently toss to combine.   
8. Store any leftover salad in an airtight container, in the fridge for up to 4 days. 

Simple Swaps / Additions   

• Great work lunch salad, just leave out the herbs and add fresh each day.   
• Add any other vegetables in addition or in replacement of the cauliflower e.g. kumara, eggplant, fennel, capsicum, zucchini, broccoli, pumpkin, potato.   
• Quinoa for any other grain e.g brown rice, orzo pasta, millet.   
• Instead of pickling the red onion, add to the roasting tray with the vegetables.   
• If you don’t have pomegranate molasses, leave it out. We use and recommend the brand, Lebanon Gardens.   
• Kale for any other greens e.g rocket, silverbeet, watercress, cos lettuce or spinach.   
• Seeds for any other seed or nut e.g sesame seeds, almonds or walnuts.   
• Delicious served with avocado chunks and a side of protein such as halloumi, falafels, tempeh, salmon, chicken, lamb or beef.   

LISTEN ABOVE