Charred Turmeric Cauliflower Salad

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16 Ingredients

Number of servings

2teaspoons ground turmeric
1teaspoons onion powder
1teaspoons ground ginger
2tablespoons Woolworths extra virgin olive oil
1 cauliflower, halved, cut into 1.5cm-thick steaks, leaves reserved
1/3 cup tri-colour quinoa
1 1/2 cups light Greek-style yoghurt
1/2 bunch continental parsley, leaves picked, coarsely chopped
1/2 bunch dill, sprigs picked
1/4 cup blanched almonds, coarsely chopped
2teaspoons sesame oil
1tablespoons rice wine vinegar
1teaspoons honey
1 1/2teaspoons soy sauce
1/4teaspoons sesame seeds
1teaspoons finely grated ginger

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Brighten up dinner with this charred turmeric and cauliflower salad. Serve dolloped with creamy yoghurt and drizzled with a sesame and ginger dressing.

Tip:

This salad is meant to be served as a side. Serve it alongside your favourite mains.

Method

Step 1 of 3

Combine spices and oil in a large bowl. Add cauliflower and toss to coat. Heat a chargrill pan over high heat. Cook cauliflower for 5 minutes on each side or until charred and tender. Cook leaves for 2 minutes on each side or until lightly charred.

Step 2 of 3

Meanwhile, cook quinoa in a frying pan over high heat, stirring often, for 3 minutes or until toasted.

Step 3 of 3

To make sesame & ginger dressing, whisk all ingredients and 2 tsp water in a small bowl until combined. Spread 1 cup yoghurt over platter. Top with cauliflower, herbs and almonds. Dollop over remaining yoghurt and sprinkle with quinoa. Drizzle with dressing and serve.