roughyl chopped leaves from 1 large branch of fresh rosemary
3Tbspfresh lemon juice
seeds from 1 small pomegranate
2handfuls chopped pecans
salt & pepper to taste
Preheat the oven to 200°C / Fan 180°C / Gas 6.
Cut Brussels sprouts in halves. Cut cauliflower florets in halves or quarters for the bigger ones. Toss on a baking tray with olive oil and chopped rosemary leaves. Roast for 20-25mins until golden and soft.
While the vegetables are in the oven, make dressing, cook quinoa and deseed the pomegranate.
Whisk all the dressing ingredients and set aside. Adjust seasoning if needed.
Heat some water in a small saucepan. When boiling add quinoa and cook according to packet instructions until cooked (around 10-13mins). Quinoa should still hold its shape. When done, drain and set aside.
Toss vegetables, quinoa and dressing together in a large salad bowl. Add chickpeas, pomegranate seeds and pecans on top. Toss again. Check the seasoning and adjust as needed with salt and pepper.