Our New Head Chef Kim & Her Spiced Cauliflower Salad with Chickpeas & Quinoa

22.06.17 Learn Blog SumoSalad

Winter is a wonderful time to embrace the joys of hot and hearty food, with a wide range of fresh produce in season perfect for creating heart-warming dishes to satisfy all tastes and appetites.

To make this season even tastier, our new head chef Kim Wiggins will be sharing her secrets to enjoying the most delicious winter creations using the best seasonal ingredients both in-store and at home!

Kim is our Sydney born-and-bred head chef who lives in Manly with her young family. With over 15 years experience as head chef in restaurants including Rockpool, Flying Fish and Longrain Sydney as well as Nobu Park Lane in London, she has a portfolio of experience spanning some of Australian’s most iconic dining destinations.

“I believe to have lasting healthy eating habits you need to start with small gradual changes to your diet and in your recipes.  In the coming months, you will see this reflected in the Sumo stores as we start to run a fine tooth comb across all our products. I have always had an affinity with the company and what they represent and I’m looking forward to a healthier even more delicious offering to come” Kim says.

Heat up your table with Kim’s incredible Spiced Cauliflower Salad with Chickpea & Quinoa recipe!

Salad Ingredients
400g raw cauliflower florets
1 teaspoon curry powder
100g cooked red quinoa
60g tinned chickpeas – rinsed and drained
Handful parsley leaves – roughly chopped
20g Sultanas
20g Lightly toasted slivered almonds
10g finely sliced red onion

Dressing Ingredients
2 tablespoons natural greek yoghurt
1/2 teaspoon chopped fresh mint
squeeze lemon juice
salt and pepper


1.Using a sharp knife thinly slice the cauliflower florets keeping all the smaller pieces as they fall off onto the chopping board, place all into a bowl
2. Sprinkle over the curry powder then mix gently with your hands, being careful not to break the cauliflower
3. Mix in the remaining ingredients and combine then place onto individual plates or a share platter
4. In a small bowl stir the mint into the yoghurt then season with lemon salt and pepper. Drizzle over the top of the salad serve immediately


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