Soak Quinoa in cold water for at least 2 hours (You don’t have to do this but I find it just makes the quinoa a lot fluffier and more gentle on the tummy)
Pop the oven on to 180 degrees. Whilst it’s warming up, chop the cauliflower into around 2-3 cm pieces. You can have them chunkier if you prefer. Place them onto a baking tray and drizzle with olive oil and salt & pepper. Give it all a good mix so the oil covers all the cauliflower then place in the oven for 30 minutes. (Check after 20 minutes)
Whilst the cauliflower is cooking, boil the quinoa in a pan. ( Check the instructions on the packet as they can differ in timings, depending on which on you use)
Prepare you pomegranate and herbs by chopping them finely.
Once the quinoa is ready, add salt and pepper to taste and give it a good stir. Leave to cool to one side.
Take the cauliflower out of the oven, it should be slightly al dente, but with a slight charring on the tips.
Once the quinoa has cooled, add it to your salad bowl, then simply add the cauliflower, pomegranate, herbs and pistachios and give it all a good stir.
Add a good drizzle of extra virgin olive and 3 teaspoons of red wine vinegar. Feel free to add more of each to suit your taste.

This is delicious as it is, but if you want to add a dressing -

Add the tahini and lemon to a bowl and give it a good stir with a pinch of salt and pepper.
Add the yoghurt and give it a final stir then drizzle onto your salad

Pistachio and Pomegranate Tabouleh

Anchovy and Olive Pastry