This one is totally inspired by one of my favourite lunch bowls at Tinker but it’s a simpler version you can make at home without having to create loads of components. I add nuts to it for extra protein but you could add fish, chicken, an egg or tofu if your tummy is really growling.

This salad is the perfect thing to prep for lunches if you’ll be heading back to work soon. It’s also an excellent vegan dinner for those trying to eat less meat. The coriander, spring onion and tahini dressing is punchy and delicious. If you have any leftover it’s a delight with seafood too!

Serves 4

Ingredients

1 Cauliflower, separated into bite sized florets

2.5 Tbs soy (use tamari to keep things gf) sauce

1 tsp sesame oil

1 Tbs peanut oil

2 tsps black vinegar

1 Tbs maple syrup

6 cups roughly chopped kale

1 tsp chilli flakes

2 tsp peanut oil

2 cups cooked quinoa

4 Tbs roughly chopped almonds

4 pickles, quartered

Coriander to garnish

Green dressing

1 cup roughly chopped spring onion

1 cup washed coriander leaves

1/4 cup tahini

Juice and zest of 1 lime

2 tsps maple syrup

salt to taste.

Directions

Preheat your oven to 190 degrees celsius (fan forced) Line a tray with baking paper.

Place the soy sauce, 1 Tbs maple syrup, black vinegar, 1 Tbs peanut oil and sesame oil in a large bowl and stir to combine. Add the cauliflower florets and toss gently to coat. Allow to sit for 5-10 minutes as your oven finishes preheating.

Spread the cauliflower evenly on a tray and transfer to the preheated oven. Cook for 30-40 minutes or until tender and crispy at the edges. If you have two trays full you may have to increase the temperature slightly.

Meanwhile: Place all dressing ingredients plus 1 Tbs of water in a  blender and process until smooth. Add extra water if your dressing is super thick, you want to be able to drizzle it. Taste and adjust salt and lime as needed.

Massage the remaining peanut oil into the kale and add the chilli flakes and a generous pinch of salt. place a pan on medium high heat and once hot add the kale. Cook in batches and allow it to soften and get crispy at the edges. Transfer to a bowl until your cauliflower is ready.

To serve place quinoa in your bowls, top with cauliflower, kale, pickles, almonds and coriander. Pour over a generous amount of dressing.

HH. x