Not sure what to make for a meal that is healthy but still full of flavour and satisfying? This salad is the answer, abounding with vegetables, feta, quinoa, almonds and more.






Skill level

Average: 3.7 (30 votes)


  • 1 large sweet potato, cut into 2 – 3 cm chunks
  • 1 small head cauliflower, cut into florets
  • extra virgin olive oil, to drizzle
  • 200 g (1 cup) quinoa
  • 60 g baby rocket
  • 1 red onion, finely chopped
  • 200 g cherry tomatoes, chopped
  • 400 g can chickpeas, drained and rinsed
  • 100 g feta cheese, crumbled
  • white wine vinegar, to taste
  • salt and black pepper, to taste
  • 250 g roasted almond kernels, coarsely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200˚C. Line 2 baking trays with baking paper.
  2. Place the cauliflower and sweet potato onto the lined trays and drizzle with plenty of oil. Roast for 30 minutes or until golden and tender.
  3. Meanwhile, cook the quinoa according to packet directions. Drain and set aside.
  4. To assemble, place the rocket, onion, tomatoes, chickpeas and feta in a large bowl. Add the roasted veggies and quinoa, then dress with vinegar, olive oil, salt and pepper to taste and toss gently to combine. Scatter with the chopped almonds and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.