| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | African |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 863 |
| Fat | 57.5g |
| Saturates | 8.6g |
| Protein | 21.4g |
| Carbs | 79.6g |
| Sugars | 18.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven at 200°C, gas mark 6.
Peel and julienne the carrots and sweet potato. Chop the cauliflower into small florets. Place the carrots, sweet potato and cauliflower in separate baking pans. Drizzle 4 tbsp olive oil over each and season with salt and pepper. Roast each for 10-15 minutes.
Place the quinoa in a medium-sized pot. Add the water then set the pot over a medium heat. Bring to a boil, then let it simmer over a low heat until the quinoa is fully cooked. Fluff with a fork and leave aside to cool.
Meanwhile, cube the dates. Lightly toast the pine nuts in a pan over a low heat. Roughly chop the fresh herbs. Zest the orange then juice half of it. Juice a lemon.
In a large bowl, combine the cooked quinoa, cumin powder, cinnamon powder, 1 teaspoon of salt, pepper and orange blossom water. Fluff together with a fork. Add in the roasted carrots, sweet potato, cauliflower florets, chickpeas, dates, pine nuts, herbs, orange juice and zest, lemon juice and 4 tablespoons of olive oil. Toss together and adjust the seasoning with sea salt and pepper.
To make the tahini sauce, juice a lemon. Combine the tahini paste and lemon juice in a small bowl. Slowly add the water, whisking until the sauce has a light, creamy consistency. Season with the sea salt, pepper and chilli powder, if using.
To make the coriander salsa, finely chop the coriander and mince the garlic. Deseed and finely chop the red chilli. Combine the olive oil, 4tbsp lemon juice, garlic, coriander, red chilli and salt in a medium-sized bowl.
Place in bowls topped with the tahini sauce and coriander salsa. Serve immediately with rocket leaves and slices of avocado on the side.
