1 ½ cups (275g) quinoa, washed
1 large head (600g) cauliflower, chopped into florets (6 cups)
2 red onions, chopped into 1cm thin wedges
¼ cup (60ml) olive oil
3 tablespoons Za'atar spice blend
1 pomegranate, deseeded
2 tablespoons finely chopped parsley
Optional: 600g protein of your choice: chicken, salmon, eggs, tempeh or chickpeas
1 ½ cups full-fat Greek yoghurt (or Sheep's milk yoghurt)
¼ cup hulled tahini
2 tablespoons lemon juice
salt and pepper to taste
Preheat oven to 200°C/380°F. In a large baking paper lined tray coat the cauliflower and onion in olive oil and Za'taar spice blend. Season with salt and pepper.
Bake the vegetables for 30 minutes until golden and lightly charred. Set aside once cooked.
Cook the quinoa according to packet directions.
Season the protein with salt and pepper and cook by either frying or grilling. Meanwhile, prepare the Tahini Yoghurt.
Once all ingredients are cooked, combine the quinoa, roasted cauliflower and red onion. Top with your chosen protein, pomegranate and parsley. Serve on a bed of Tahini Yoghurt.
Combine the ingredients in a medium-sized bowl. Set aside.