1/2 Cauliflower cut into flowerets

1 Lemon (zest and juice)

1 Tin Chickpeas drained

2-3 Cloves garlic crushed

Tbsp Curry powder

Drizzle of olive oil

1 Grated carrot

1/2 cup cooked quinoa

Roasted pine nuts or slivered almonds

1 Bunch parsley chopped

Into an oven proof dish place chopped cauliflower, lemon zest and juice, drained tin chickpeas, garlic cloves and drizzle of olive oil and curry powder. Heat in the oven for 20minutes at 180 degrees Celsius.

Place grated carrot, cooked quinoa, roasted nuts and parsley in a bowl. Once the cauliflower is cooked, stir into carrot mixture. Add the juice of another lemon for dressing, it can be served warm or cold.