Autumn glow salad

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Produce tip

Your local farmers market can be a great place to pick up spray-free and organic produce at a reduced price, so grab your reusable shopping bag and get out there this weekend. Your vitality and your wallet will thank you for it. 

Prep time

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For the salad

1 cup cooked quinoa - omit the quinoa for a paleo option

1 head cauliflower

2 kumara - around 600 grams, increase to 1kg for a paleo option

A good slug of olive oil

A sprinkle of ground cumin and chili flakes or fresh chili

1 x Avocado peeled and diced

Baby spinach or rocket to serve

Salt and pepper to taste

 

 For the lemon dressing

1 bunch parsley (about 1 cup), finely chopped

1 small clove garlic, minced

1/4 cup olive oil

Juice of one lemon 

1 teaspoon honey or maple syrup (or to your taste)

1/2 teaspoon salt

Pepper to taste

1. Rinse the grains and place in a rice cooker or use absorption method with the appropriate amount of water or chicken bone broth (for extra goodness) and prep the other stuff while it cooks.


2. Preheat the oven to 200 degrees. Chop the cauliflower into small florets. Peel and chop the Kumara. Place on a baking tray and drizzle with oil. Sprinkle with salt and pepper and cumin and chii Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.


3. While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. 


4. When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot.

Store leftovers separately (salad and dressing) if possible to keep fresh.

 

Finish it with chopped avocado, leftover cooked protein, a poached or boiled egg, and some fresh herbs or whatever you fancy. It will also pair well with roast chicken, grilled fish or beef.

 

If you think about making meals with the 'cook once, eat twice' philosophy in mind, you will save time and money, so next time double the recipe and have dinner and lunch for a few days afterward too.