This beautiful spring salad makes the most of the end of the Broccoli and Cauliflower season. Coriander and cumin seeds provide a lovely spice to the dish.
1 head of broccoli cut into small pieces
1 head of cauliflower cut into small pieces
1 Tbsp olive oil
1 Tbsp coriander seeds
1 Tbsp cumin seeds
Pinch of salt
1 cup quinoa cooked and cooled
4 Tbsp pepitas
3 Tbsp dried cranberries
100g soft feta
1. Pre-heat oven to 180˚c
2. Place broccoli and cauliflower in large bowl. Add olive oil, coriander seeds, cumin seeds and salt. Mix to coat vegetables.
3. Lay out evenly on baking tray and roast in oven for around 15mins until lightly browned. Let cool.
4. Place cooled vegetables, cooked quinoa, pepitas and cranberries into large bowl and toss to combine.
5. Place salad in large serving bowl and crumble feta on top.