Super whole food salad

Ingredients

• 1/4 cup blanched white raisins
• 1/4 cup pomegranate seeds (or other fruit - I used 1 pear)
• 150g feta
• 1/2 cup quinoa cooked in stock / salty water
• 1 cup finely chopped broccoli stems
• 1 cup chopped cauliflower stems
• 4 tbsp olive oil
• 1/2 cup edamame
• Optional: 1/4 cup bean sprouts/ mixed sprouts
• 1/2 cup white beans

THE DRESSING

• 1 tsp dijon mustard
• 6 tbsp yoghurt
• 1/2 lemon, juiced
• 1 tsp dried mint

Method

1. Boil some water in a saucepan, adding 1 tbsp of vegetable stock.
2. Add your quinoa, then cover the pan with a lid and cook for 10-15 minutes, or until the quinoa is soft.
3. Drain the quinoa and set aside to cool.
4. Mix your dressing together in a bowl, adding a splash of water to thinnen and make it drizzly - season to taste, then refrigerate.
5. Prepare all the salad ingredients - finely chop your cauliflower and broccoli stems, then add everything to a mixing bowl and mix until everything is evenly distributed, saving some of the feta to sprinkle ontop.
6. Serve into bowls, then top with some more crumbled feta, and a healthy spoonful of your dressing.