In dem Rezept sind die Zutaten für das Rezept, Spinathumus und Dressing/Garnitur.
Prepare the quinoa according to the instructions on the packet.
Cut the carrots into cubes and grate the ginger finely.
Cook the romanesco in the steamer.
Add rapeseed oil to a hot pan and fry the carrots for 3 minutes. Turn the heat down to low. Add the ginger, salt and pepper and braise for another 5 minutes.
Put all the ingredients for the spinach humus in a blender and puree finely. Season to taste with salt.
Coarsely chop the cashews.
Mix the olive oil, apple cider vinegar, lemon juice, salt and pepper to make a dressing.
Arrange all the ingredients in a bowl, drizzle with the dressing and sprinkle with the chopped cashews.