Full of great tastes and textures, this healthy dish will do you a power of good!
Preparation: 15 minutes
Cooking: 30 minutes
Serves: 2
Suitable for vegetarians and vegans
What You’ll Need:
- 2 Spanish persimon®
- 1tbsp olive oil
- 300g cauliflower, broken into small florets
- 1 red onion, thinly sliced
- 1/2tsp ground turmeric
- 1/2tsp ground coriander
- 250g pack ready-cooked red & white quinoa
- 1 ripe avocado, halved, pitted and peeled
- Roasted peanuts and coriander sprigs, to garnish
Dressing:
- 1tbsp olive oil
- 2tbsp lemon juice
- 2tbsp smooth peanut butter
- 1tsp finely chopped red or green chilli (optional)
- 1tbsp chopped fresh coriander
- Salt and freshly ground black pepper
What To Do:
- 1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
- Cut the persimon® into chunks, removing their leafy stems. Put them into a roasting tin with the olive oil, cauliflower and red onion, tossing to coat. Roast for 15 minutes, stir in the turmeric and coriander and roast for 5 more minutes.
- Meanwhile prepare the quinoa according to pack instructions.
- Make the dressing by combining the olive oil, lemon juice and peanut butter. Add a little water to thin the consistency, then stir in the chilli (if using), coriander and seasoning. Share the quinoa between two serving bowls and top with the roasted fruit and vegetables. Slice the avocado on top, and drizzle with the dressing. Serve, garnished with a few roasted peanuts and coriander sprigs.
Cook’s tip: You could use rice instead of quinoa for a change.