1 packed cup flat leaved parsley leaves, picked and washed
1 long red chilli, deseeded and finely sliced
1 lemon, juice and zest
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper
Preheat oven to 190°C.
Line a baking tray with baking paper. Drizzle a little olive oil over the cauliflower and sweet potato slices and bake in the hot oven for about 10 minutes or until it just starts to brown. Cut the broccolini spears in half and cut any thicker stems in half lengthways.
In a large frying pan, on a medium-high heat, stir-fry the broccolini for just long enough to turn it bright green and just coloured at the edges. Place the charred broccolini, roast cauliflower and sweet potato, cooked quinoa, chilli and parsley leaves in a large bowl and mix to combine. Add the crushed garlic, olive oil and lemon zest and mix again. Add lemon juice and salt & pepper to taste.
Scatter the Salcol Smoked Salmon over the salad. Serve warm or refrigerate and serve chilled.