For the tahini sauce, peel the garlic, cut in half and blend with the remaining ingredients in Braun’s MultiQuick 500 ml chopper attachment to a creamy sauce. Season to taste with salt and pepper.

For the vegetable salad, cook the quinoa according to package directions and set aside.

Wash the carrots, cucumber and red cabbage well and cut the vegetables into strips with the food processor attachment using the Julienne insert.

Wash the spinach and mint. Pluck the mint from the stems.

Mix everything in a large bowl with pomegranate seeds, roasted cashews and tahini sauce and serve.