This is a delicious wholesome salad tossed in a fresh, zingy lime and yoghurt dressing…

Ingredients

½	Cauliflower, cut into small florets
550 g	Santa Rosa Peri Peri Smoked breast fillet, sliced and chopped
1 Tbsp	Cumin seeds
1 Tbsp	Fennel seeds
1	Lemon, zested and juiced for later
½ cup	Quinoa, cooked to packets instructions
2 Tbsp	Goji berries
3	Cos hearts, roughly chopped
3 Tbsp	Dukkah, spicy or zesty perferably
1 tsp	Extra virgin olive oil
1 tsp	Sea salt and cracked black pepper

Lime and Yoghurt Dressing

1 large handful	Fresh mint
1 cup	Natural unsweetened Greek yoghurt, finely chopped
½	Cucumbers, peeled into fine strips, roughly chopped and excess moisture removed by rolling in a paper towel and squeezing gently
1	Lime, zested and juiced

Directions

1. Preheat oven to 180C
2. Drizzle olive oil onto a baking tray lined with baking paper
3. Season with sea salt and sprinkle with cumin seeds, fennel seeds and lemon zest
4. Add the cauliflower florets and toss together well
5. Bake for 15 mins or until the florets are just tender and starting to caramelise
6. To make the dressing combine all the ingredients together in a bowl and keep in the fridge until ready for use
7. Into a large bowl spoon in half the yoghurt dressing and smear around the bottom of the bowl
8. Add the cooked quinoa, goji berries, Peri Peri smoked chicken, cos leaves, dukkah and cooked cauliflower, and toss it gently through the dressing

Let’s serve

Serve in a large salad bowl or into individual servings

To serve, sprinkle with extra dukkah and a side of the remaining yogurt dressing