SWEET & SPICY CAULIFLOWER SALAD
SERVES 3-4 G/F
INGREDIENTS:
200 g (1 cup) tri-colour quinoa, rinsed 1 sweetcorn cob, kernels stripped 400 g can black beans, rinsed and drained 150 g (1 cup) cherry tomatoes, quartered 1/2 cup vegan feta cubes handful of coriander leaves
