- 1 cauliflower
- A pinch of saffron powder
- 75g quinoa
- 25g raisins
- 25g pine nuts
- 1 red onion
- 250g cherry tomatoes
- 1 lettuce
- 1 lemon
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- 1 tbsp olive oil
Heat your oven to 200°C/Fan 180°C/Gas 6. Pull the leaves off the cauliflower and discard. Break into florets. Put them in a bowl. Mix a pinch of saffron powder with ½ tbsp oil. Add to the cauliflower with some salt and pepper.
Spread the cauliflower in a roasting tin. Roast for 30-35 mins till tender and a little charred. Shake the tin a few times while cooking to turn the cauliflower.
Tip the quinoa into a sieve. Rinse under cold water for 1-2 mins. Add to a small pan. Pour in 150ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat down. Simmer for 15 mins till the water is absorbed and the quinoa is tender.
Pop the raisins in a small heatproof bowl. Pour in enough boiling water to cover them. Leave them for 5-10 mins to plump them up. Drain.
Put a dry frying pan over a medium heat. Add the pine nuts. Toast for 2-3 mins, shaking the pan often, till they’re golden brown. Make sure they don't burn. Tip into a bowl.
Peel and finely slice the onion. Halve the cherry tomatoes. Separate the lettuce leaves. Rinse and dry, then tear them into small pieces.
Finely grate the zest from the lemon. Arrange the lettuce, onion and tomatoes on plates or a large platter. Pile the quinoa on top. Scatter over the cauliflower, raisins, pine nuts and lemon zest. Juice half the lemon and whisk it with 1 tbsp olive oil and a pinch of salt and pepper. Drizzle the dressing over the salad and serve.