Method

1. Preheat oven to 180C. Line 2 baking trays with baking paper and brush with olive oil.

2. Add the cauliflower florets to one baking tray and the carrots to another separate tray. Drizzle over with olive oil and a dusting of za’atar. Gently shake the trays to coat the vegetables. Place both trays in the oven for 35 – 40 minutes or until the cauliflower becomes slightly charred around the edges and the carrots are tender. Give the trays a gentle shake while cooking to ensure they cook evenly.

3. In another small baking tray, add the uncooked quinoa, sprinkle over with the cumin, coriander, and a good pinch of salt. Toss the tray to coat and roast in the oven for 10 – 12 minutes until they are crunchy.

4. To make the dressing, combine all 4 ingredients into a small bowl and stir well to combine. Set aside.

5. Once the vegetables are cooked, remove them from the oven, squeeze the lemon juice over the top while still hot.

6. Arrange the salad by layering the radicchio leaves, cauliflower and carrots. Sprinkle the parsley leaves, pomegranate seeds and dates.

7. Finish off with a good drizzle of the dressing and the roasted quinoa added for extra crunch