• 1 small cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 100g quinoa
  • 14g flat-leaf parsley, chopped
  • 1 lemon, zested and juiced
  • 2 tbsp coriander, roughly chopped
  • 100g pomegranate seeds
  • 40g pistachios, roughly chopped


  1. 1

    Preheat the oven to 210°C/fan 190°C/gas mark 6. Place the cauliflower on a baking tray and toss with 1 tbsp olive oil, the cumin and paprika and seasoning. Bake for 15-20 minutes, until the florets are golden and just cooked but not soft. Leave to cool. 

  2. 2

    Bring a large pan of water to the boil. Rinse the quinoa well, then add to the water and cook for 15-18 minutes, until just cooked but not soggy. Drain well and run under cold water to cool.  

  3. 3

    Mix the quinoa with the parlsey, lemon zest and seasoning. 

  4. 4

    Mix the remaining olive oil with the coriander and lemon juice and divide this between two jars. Top with the quinoa, pomegranates, roasted cauliflower and pistachios to serve. 

Nutritional Details

Each serving provides
  • Energy 2072kj 495kcal 25%
  • Fat 24.1g 34%
  • Saturates 3.2g 16%
  • Sugars 16.9g 19%
  • Salt 0.13g 2%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

46.0g carbohydrate 11.7g fibre 17.7g protein

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