- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
Peel and finely slice the onion. Halve the cherry tomatoes. Separate the lettuce leaves. Rinse and dry, then tear them into small pieces.
- 7.
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.