Spring Lunch Plate with Do Goodly Sundried Tomato Houmous

• Cooked quinoa
• Roasted red pepper, chopped
• Olives, chopped
• Fresh parsley, chopped
• Fresh mint, chopped
• Fresh dill, chopped
• Dates, chopped
• Sunflower seeds
• Lemon zest and juice
• Olive oil
• Salt and pepper, to taste
• Cauliflower, cut into florets
• Turmeric
• Red onion, sliced
• Tempeh
• Do Goodly Sundried Tomato Houmous

A colourful spring lunch plate featuring herby quinoa and roasted pepper salad, turmeric-roasted cauliflower, Mediterranean-style tempeh and Do Goodly Sundried Tomato Houmous.

1. Preheat the oven to 200°C (180°C fan).
2. Toss the cauliflower florets with turmeric, olive oil, salt and pepper. Arrange on a baking tray with the sliced onion and roast until tender and lightly golden.
3. Cut the tempeh into bite-sized pieces, toss with a little olive oil and roast in the oven until golden.
4. To prepare the quinoa salad, combine the cooked quinoa, roasted pepper, olives, parsley, mint, dill, chopped dates and sunflower seeds in a bowl.
5. Add the lemon zest, lemon juice and a drizzle of olive oil. Season with salt and pepper, then toss everything together.
6. Spoon the quinoa salad onto a serving plate alongside the roasted cauliflower, onion and tempeh.
7. Add a generous dollop of Do Goodly Sundried Tomato Houmous and garnish with fresh mint before serving.