This recipe uses white almond paste but of course you can substitute for the regular brown paste if you want
1/2cauliflower in florets
1tbspapple cider vinegar
Preheat the oven to 200˚C.
Place the cauliflower on a large baking tray and sprinkle with oliveoil. Add some turmeric, chiliflakes and pepper and salt. Roast in the oven for 10 minutes. Add the asparagus and continue roasting for another 15 minutes.
In the meantime cook the quinoa according to package instructions. Drain and leave to cool.
Add the roasted vegetables, the sunflower seeds, roasted almonds and the pumpkin seeds to the quinoa and make the dressing by mixing the ingredients. Add the lamb's lettuce as the last item and serve immediately.