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Crispy Quinoa Crusted Cauliflower Florets, Peruvian Grain & Burnt Corn Salad Finished With Green Sauce Dressing

Preparation:
Cooking:
Serves:

Green sauce

Ingredients

  • 180g Vegan mayonnaise
  • 30g Coriander
  • 25g Green chilli's
  • 2 Cloves garlic bulb
  • 1 Whole lime
  • 45g Spring onions
  • 60ml Cold pressed rapeseed oil
  • 1.5g Cumin seeds
  • 14ml White wine vinegar
  • 5g Sea salt

Method

In a food processor add the vegan mayonnaise, coriander, chopped chilli, crushed garlic, juice and zest from 1 lime, chopped spring onions and blend.
Drizzle in the oil add the toasted cumin seeds, white wine vinegar and finish with sea salt.

Peruvian grain salad

Ingredients

  • 500g Three colour quinoa
  • 200g Sweetcorn kernels
  • 180g Red pepper
  • 40g Spring onions
  • 180g Cherry tomatoes On The Vine
  • 20g Fresh coriander
  • 80g Red onion
  • 1 Whole lime
  • 30ml Olive oil
  • 6g Sea salt
  • 0.5g Black pepper

Method

Cook and chill the three colour quinoa ( reserve 40g for the batter mix)
Char to corn under the grill or with a blow torch and set to one side.
Roast and dice the red peppers.
In a mixing bowl add these ingredients then add sliced spring onions, halved cherry tomatoes, chopped coriander, finely
diced red onion, the juice and zest from 1 lime and a drizzle of olive oil.
Finish with salt and black pepper and set to one side.

Crispy quinoa cauliflower

Ingredients

  • 1 Whole fresh cauliflower
  • 300g Tempura batter
  • 40g Three colour quinoa
  • 1,240g Peruvian grain Salad
  • 365g Green dressing
  • 3 Whole limes
  • 15g Micro coriander

Method

Cut the cauliflower into small bite-size pieces and set to one side.
Mix the Tempura batter as per pack instructions - adding the 40g of cooked quinoa to the batter.
Dust the cauliflower with a little flour and then into the tempura mix - Deep fry until crispy.
Plate the salad then top with the cauliflower and dressing - Finish with charred lime and micro coriander.
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