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Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate


For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, but I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version.

So the base of this salad is three roasted vegetables: brocolli, cauliflower, pumpkin (you can use sweet potato instead but I think pumpkin fits better here)

To make this salad substantial, I choose chilled cooked and sprouted quinoa

For dairy side-ons, I like marinated (soft style) goat fetta, to be served separately.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and fresh pomegranate seeds but you can choose other nuts if you prefer.


Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate

Nourishing substantial salad Salad as a complete meal
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 8 ppl



  • 1 kg JAP or butternut pumpkin washed, peeled and sliced to 0.5cm
  • 1 each brocolli, organic if possible washed and sliced into 0.5 cm, then separate into flowerettes
  • 1 each cauliflower (large) washed and sliced into 0.5 cm then separate into flowerettes
  • 2 tsp Murray River pink salt flakes to taste
  • black pepper freshly milled, for brocolli
  • generous drizzle vincotto for pumpkin
  • few sprinkling baharat spice mix i like Greg Malouf's or Herbie's, for cauliflower
  • generous drizzle extra virgin olive oil enough to coat all vegetables

TAHINI Dressing

  • 150 ml organic hulled tahini
  • 75 ml lemon juice to get the right salad dressing consistency
  • 100 ml extra virgin olive oil australian please
  • 50 ml pomegranate molasses honey or maple syrup may be substituted
  • 1 tsp Murray River pink salt flakes to taste
  • 2-3 cloves fresh garlic to taste
  • black pepper freshly milled, to taste


  • 2-3 tbs Za'atar from good delis or Herbie's online
  • 1 cup fresh pomegranate seeds
  • 1 cup marinated goat cheese, optional Meredith's Dairy is my favourite
  • 1 cup activated nuts of your choice, optional walnuts are delicious here


Roasted vegetables

  • Preheat your oven to 180C
  • In a large bowl, coat the cubed/sliced vegetables with generous drizzle of olive oil, salt and black pepper or spices as listed in the ingredients, to taste.Roast at 180C for 15-20 minutes until the vegetables started to caramelise and soft to touch but not mushy (this depend on the type of vegetables and the size of each piece)Cool to room temperature and chill in fridge if preparing ahead of serving, these roastes vegetables can be pre-perepared up to 2-3 days ahead.

Tahini Dressing

  • Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender or an electric blender


  • Use the largest flat serving plate you have, mine is 50cm in diameter.arrange the roasted veggies in concentric layers sprinkle the cooked quinoa and fresh pomegranate seedsdrizzle with blobs of tahini dressing sprinkle the za'atar and serve with broken up goat cheese feta and walnuts or serve these separatelyEnjoy ...xxx

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