Gourmet salad with honey and turmeric vinaigrette

Salad

• 1 cauliflower cut into florets – around 2 cups (500 ml)
• ¼ cup (60 ml) quinoa
• ¼ cup (60 ml) dried currants
• ¼ cup (60 ml) red onion, in thin strips
• ½ cup (125 ml) Granny Smith apple, in thin strips
• ¼ cup (65 ml) unsalted sunflower seeds
• ¼ cup (65 ml) goat feta cheese
• 1 pinch of coriander (optional)
• salt and pepper to taste

Vinaigrette

• ¼ cup (60 ml) clover honey
• 2/3 cup (150 ml) olive oil and canola oil
• 2 Tbsp (30 ml) cider vinegar
• 1 ½ Tbsp (25 ml) powdered turmeric
• 1 large clove of garlic, finely chopped
• ½ tsp (2.5 ml) pepper
• ¼ Tbsp (4 ml) salt

1. Cook the quinoa according to the instructions on the package. Let cool.
2. During this time, prepare the rest of the ingredients.
3. Once the quinoa has cooled, mix the ingredients for the vinaigrette and put aside.
4. Mix the cauliflower, cold quinoa, red onion, currants, apple and vinaigrette together.
5. Season with salt and pepper.
6. Marinate for 30 minutes, stirring occasionally.

Before serving, sprinkle with sunflower seeds, feta cheese, and coriander leaves.