Cauliflower, Quinoa & Kale Power Salad

Method

Preheat oven to 200 degrees celcius and line a baking tray with baking paper.
Chop cauliflower into small florets and spread out over baking tray. Season with salt and paprika and a splash of Cobram Estate Extra Virgin Olive Oil. Bake for 30 minutes or until cooked. Once cooked, set aside to cool.
In a large salad bowl, assemble the quinoa, chickpeas, kale, cauliflower, pomegranate, orange and seeds.
Pour Cobram Estate Extra Virgin Olive Oil over and serve.

Recipe thanks to our friend, Balanced Body Nutrition

1 cup cooked quinoa

1 cup cooked chickpeas

2 cups cauliflower, chopped into florets

1/2 tsp paprika

1 cup kale, chopped and massaged with lemon juice or apple cider vinegar

1/2 pomegranate, juice squeezed over salad and seeds separated

2 tablespoon sunflower and pumpkin seeds

1 orange, sliced

sea salt, to taste