You will need

  • 300g cauliflower and broccoli florets
  • 125g cooked quinoa
  • 1 sliced beetroot
  • Large handful spinach
  • 5 chopped walnuts
  • 1tbsp tahini
  • 1 ½ tbsp. houmous
  • ½ lemon


  • If possible, roast the cauliflower and broccoli the night before for 25-30 minutes at 180 degrees celsius
  • Place the quinoa in a bowl and lay on the beetroot slices, followed by the spinach, cauliflower, broccoli and walnuts.
  • Mix together the tahini, hummus, lemon juice and 1tbsp water.
  • Drizzle over the sauce and serve with a lemon wedge.

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