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07 Feb, 2023

Turmeric Cauli Salad

A light, bright and zingy lunch plate. Filled with all the veggies and the turmeric adds anti-inflammatory properties, and is also rich in phytonutrients to protect the body from free radicals.


Serves 2.


  • 1/2 gem lettuce, sliced finely
  • 1 tbsp olive oil
  • 1/2 tsp Maldon salt
  • 100g quinoa
  • 1/2 cauli, chopped into florets
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • 1/2 cucumber, halved, deseeded and sliced horizontally
  • 50g radishes, sliced finely (ideally with a mandolin)
  • Juice of 1/2 lemon
  • 2 tbsp white wine vinegar
  • 50g raisins or sultanas
  • A handful of flaked almonds, toasted
  • 2 spring onion bulbs, sliced finely and horizontally on a diagonal
  • A handful of mint, sliced finely

For the salsa verde:

  • A handful of parsley
  • A handful of mint
  • A handful of coriander
  • 3 tbsp capers
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp Malden salt
  • Pinch of cracked black pepper


  1. Preheat your oven to 180 degrees celsius. Put your cauliflower into a bowl and add 1 tbsp rapeseed oil and the spices, along with a 1/2 tsp salt and some cracked black pepper. Mix together until coated and add to a baking tray and roast in the oven for 30 minutes.
  2. Add the radishes to a bowl with the vinegar, lemon and a pinch of salt and leave to marinate for 5-10 minutes.
  3. Cook your quinoa, according to the packet instructions. Allow to cool.
  4. Make your salsa verde by blending all the ingredients together until smooth.
  5. Plate up by adding the quinoa and lettuce to the base of your dish and topping it with the cauliflower, radishes, cucumber, raisins, flaked almonds, spring onion and herbs. Drizzle with salsa verde and enjoy!