Looking for a colorful and flavorful salad that’s both nourishing and full of surprises? This Lebanese salad combines roasted cauliflower and sweet potato with quinoa, feta, and fresh pomegranate seeds. The finishing touch? A generous topping of Sandra's Ras-el-Hanout Nut Mix for the perfect crunch and extra flavor. Ideal as a light lunch or side dish!
INGREDIENTS (for 2 servings)
1 small cauliflower
1 medium sweet potato
100 g quinoa
100 g feta
50 g pomegranate seeds
1 tsp Ras-el-Hanout spice blend
Optional: chili flakes
2 tbsp olive oil Salt & pepper
PREPARATION
Preheat the oven to 200°C. Cut the sweet potato into cubes and the cauliflower into florets. Make sure all pieces are about the same size for even roasting. Place them on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 15 to 20 minutes until golden brown.
Meanwhile, cook the quinoa according to the package instructions. Add a pinch of salt and pepper and let it simmer until all the water is absorbed.
Time to assemble the salad! Place the quinoa in a large salad bowl and top with the roasted vegetables. Sprinkle with Ras-el-Hanout spices and chili flakes for some heat. Crumble the feta, add the pomegranate seeds, and finish with the nut mix for a crunchy bite. Enjoy!