This Quinoa Charred Broccoli Salad Recipe is the Perfect Springtime Lunch

This is a great, versatile salad to incorporate into your salad repertoire. It can be served as an entree, side salad or as the main event, as the presence of quinoa, as a complete protein, makes it a filling and well rounded dish.



1 head of broccoli
½ red onion, finely sliced
2 tbsp capers
½  cup quinoa, dry
¼ cup slivered almonds
Zest of ½ lemon
1 head of baby cos lettuce, roughly chopped
Pinch of salt & white pepper

Tahini Dressing

1 clove garlic
3 tbsp tahini
Juice of ½ lemon
¼ cup warm water
1 tsp extra virgin olive oil
Pinch of salt


  1. Cut the broccoli head into florets and set aside the stalk.

  2. Place in a baking tray and drizzle with olive oil, add a sprinkle of salt & pepper and grate over the lemon zest with a microplane or fine grater.Bake in the oven at 180 degrees for 20-25 minutes until lightly charred.

  3. While the florets are baking put the quinoa on to cook. Add the quinoa to a heavy based saucepan with 1 cup of water. Cover, bring to the boil, reduce to low for 10 minutes and then leave on the lid for a further 5 minutes.
    Peel the broccoli stalk and finely slice. Place into a salad bowl and toss with capers, red onion, cos and almonds and place in the fridge until ready to use.

  4. When the quinoa and broccoli are cooked, allow to cool and toss with the rest of the salad.

To prepare the dressing

You can toss everything into a food processor or blender, but I find that a mortar and pestle allows a lot more control over the consistency and gives you a glossier finish.

To make in a mortar and pestle follow these steps:

  1. Add in the garlic clove with a little salt, and smash up until minced.

  2. Add in the tahini and mix to combine.

  3. Add in the lemon juice and mix. At this stage the mix will start to look lumpy, don’t worry!

  4. Add in the olive oil and mix to combine.

  5. Slowly add in the warm water, 1 tbsp at a time. This is when your tahini sauce should start to come together. You’ll be able to control how thick or thin you want it by slowly adding in the water and continuing to mix.

    To bring the salad together toss the quinoa and broccoli through the raw vegetables, drizzle with the tahini dressing and serve.

    This salad serves 4.


Easy Midweek Cauliflower Curry

This curry is a fantastic midweek meal and so simple to throw together. You can really use whatever veggies you prefer once you have the base the way you like it.
I often use potatoes, peas and chickpeas for a really hearty version of this dish.


1 tsp of brown or black mustard seeds
1 ½  tsp of ground coriander seeds
1 tsp of cumin seeds
1 tsp of ground tumeric
1 tsp of garam masala
¼ tsp chilli powder
1 tsp of salt
1 onion finely diced
2 garlic cloves minced
1 tsp ginger finely grated
1 tomato finely diced
1 tbsp coconut oil
½  a cauliflower chopped into florets
½ cup of baby peas
1 can of coconut milk
Coriander and basmati rice to serve


First heat the oil in a heavy based, wide sauce pan on medium, when it is warm add the mustard seeds and wait for them to pop.
When they start popping add in the coriander, cumin, chilli powder and turmeric. Stir for thirty seconds before adding in the onion and salt.
Cook, stirring until the onion begins to soften. Then add in the garlic and ginger, cook stirring for another minute, then add the chopped tomato and cook for a further two minutes.
Add the cauliflower and stir to coat in the spice mix.
Add in the can of coconut milk, bring up to a simmer then lower heat to a low simmer and cook for ten minutes or until cauliflower is cooked al dente.
Add in peas and cook for a further two minutes.
Stir through the garam masala and serve piping hot over basmati rice, topped with chopped coriander and a wedge of lime.