This dinner hit is vegetarian, gluten free and sugar free.

Photo: supplied from Jurlique

Serves 4


1/2 cup raw quinoa

2 tablespoons olive oil

4 spring onions, white part only sliced

1/2 cup mung sprouts

1/2 cup chickpea sprouts

2 stalks celery, finely diced

1/2 cup coriander leaves and stalks

pinch chilli flakes

Zest of one lemon / approximately 1 tablespoon

1 kale leaf, stalks removed, leaf shredded

1 red apple, cored and cut into strips

1/2 cup walnuts

2 teaspoons cumin

1/2 head cauliflower (400g), sliced crossways into 1.5cm pieces

1 teaspoon paprika

1/2 teaspoon ground turmeric

250g halloumi, cut into 8 slices

Sea salt and black pepper


2 tablespoons olive oil

2 teaspoons honey

3 tablespoons lemon juice

1/2 teaspoon ground turmeric


Place the quinoa and 1 cup water in small saucepan and bring to the boil. Once boiling, cover, reduce the heat and simmer for 10 minutes until the majority of the water has been absorbed. Remove from the heat and allow to stand for five minutes before fluffing with a fork.

Next heat 1 tablespoon of olive oil in a saucepan over a medium heat. Add in the spring onions, sprouts, celery, coriander stalks, chilli and lemon zest and sauté for 3 minutes.

Then place the cooked quinoa, shredded kale, red apple, walnuts, 1 teaspoon of cumin and coriander leaves into the pan. Season well with salt and pepper and saute for a further 3 minutes. Transfer to a bowl, cover with foil and set aside.

To make the spice mix for the cauliflower steaks combine the cumin, paprika and turmeric in a bowl with a pinch of salt and mix well.

Evenly spread the mixture onto one side of each of the cauliflower steaks.

Heat 1 tablespoon olive oil in a fry pan on medium heat, place the cauliflower steaks (spice side up) into the pan. Cover with lid and cook for 5 minutes on each side.

While cauliflower is cooking heat a few drops of olive oil in a fry panand cook the halloumi on a high heat for 2 minutes on each side.

Whisk together the dressing ingredients in a small bowl.

Divide the quinoa and sprout mix across four plates and top with cauliflower steaks, halloumi and a drizzle of salad dressing.

Jacqueline Alwill is a Jurlique Wellbeing advocate.

October 6, 201611:32am

nutrition | body+soul

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