It's not as complex as it may look from the list of ingredients and my (longwinded) explanation. It tastes delicious and a really nice 'wintery spring' lunch! The cauliflower is my favourite part which I didn't expect.
What you'll need:
Serves 2 (generously)
- 1 cup of either quinoa or cous cous
- 4/5 uncooked beetroot - peeled and quartered
- 2 carrots - peeled and cut into chunky strips
- 1 cauliflower head - cut florets off the stalk into mouth sized pieces
- 1 handful of radish - sliced thinly (optional)
- 1 handful of leeks / spring onion - sliced thinly (optional)
- 6 garlic cloves
- 1 lemon - cut in half
- 1 bunch of rosemary
- Olive oil
- Handful of walnuts or pecans - roughly chopped
- Salt and pepper
