Spice-Roasted Veggie and Quinoa Salad with Feta, Dates and Almonds

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Bring water to the boil in a small pot on high heat. As soon as it boils, add quinoa and a pinch of salt. Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking. Fluff up cooked quinoa with a fork then toss through lemon zest and juice, a drizzle of extra-virgin olive oil, and season with salt and pepper.
3. Heat a large, dry, non-stick, fry-pan on medium heat. Toast roasted veg spice mix for about 30 seconds, shaking pan often, until fragrant. Add a drizzle of oil, chilli flakes (if using), cauliflower and a pinch of salt. Cook for 3–4 minutes or until edges of cauliflower start to become golden. Add lemon zest and juice and toss to coat. Transfer to oven tray with diced kumara and bake for 15 minutes, or until cauliflower is crispy and kumara is tender.
4. Crumble first measure of feta in a medium bowl and add coriander and yoghurt. Stir to combine and season to taste with salt and pepper.
5. In a large bowl, toss cooked quinoa with roasted cauliflower, kumara, almond and date mix and cherry tomatoes. Leave to cool slightly for 5 minutes, then add coriander (reserving a few leaves to garnish) and toss to combine.
6. Place a handful of mesclun on each plate then top with roasted veg and quinoa salad. Drizzle over a little feta yoghurt dressing, crumble over feta and garnish with reserved coriander leaves.