Don't let the possibility of the unknown "Ras el Hanout" spice scare you off, I made up my own batch (using spices I already had in my pantry) with this recipe: www.epicurious.com/recipes/food/views/ras-el-hanout-101070
- 2 heads broccoli, cut into even-sized florets
- 1/2 head cauliflower, cut into even-sized florets
- 1/3 cup extra virgin olive oil
- 11/2 tsp Ras el Hanout (Middle Eastern spice mix from spice stores and grocers)
- 1 cup quinoa, cooked
- 3/4 cup walnuts, toasted
- 250g haloumi, chopped
- 2 tbsp maple syrup
- Preheat oven to 450F. Place broccoli, cauliflower in a single layer on 2 baking paper-lined baking trays. Drizzle with 1/3 cup oil, then sprinkle with Ras el Hanout and season. Roast vegetables for 20-25 minutes until tender and charred on the outside.
- Meanwhile, bring water to a boil. Add quinoa, bring to a simmer, then reduce heat to low and cook for 20-25 minutes until quinoa is cooked.
- Toast your walnuts.
- Mix quinoa, walnuts and roasted vegetables, drizzle with maple syrup.
- Heat a frypan over medium heat. Cook haloumi, turning once, for 3-5 minutes until golden.
- Serve salad warm scattered with haloumi.