Roasted Broccoli, Quinoa and Almond Salad

Ingredients

• Base
  • 1/2 cup dry quinoa
  • 1 head of broccoli
  • 1 handful almonds
  • 1 daikon radish (or regular radishes)
  • 1-2 small persimmons
  • 2-3 spring onions
  • Baby spinach and lamb's lettuce
  • Fresh mint leaves
• Dressing
  • 1 orange, juiced
  • ½ lemon, juiced (optional)
  • Fresh mint, chopped
  • Pinch of salt
  • 1 tsp coconut sugar
  • 1-2 tbsp almond butter
  • A splash of water to thin (if needed)

Instructions

1. Cook quinoa until soft, cool down, rinse with cold water, and drain well.
2. Drizzle broccoli with olive oil and salt, roast at 180-200°C for 10 minutes until golden brown.
3. Roast almonds in the oven for 5 minutes, then roughly chop.
4. Using a mandolin or grater, thinly slice the radish. Soak in ice water to curl and crisp up.
5. Slice persimmons and spring onions.
6. Make the dressing: combine orange juice, lemon juice (if using), chopped mint, salt, coconut sugar, and almond butter. Mix well. Add water if needed to thin.
7. In a large bowl, combine:
   • Baby spinach and lamb's lettuce
   • Cooled quinoa
   • Roasted broccoli
   • Chopped almonds
   • Sliced persimmons
   • Spring onions
   • Drained radish
   • Whole mint leaves
8. Pour dressing over salad and toss gently.
9. Garnish with additional mint leaves or edible flowers if desired.