Middle-Eastern cauliflower and lentil salad

Middle-Eastern cauliflower and lentil salad

By
From
Green Kitchen At Home
Photographer
David Frenkiel

If you ask us which recipe in this book you should start with for a delicious dinner tonight, we would probably say this one. It has interesting flavours – sweet, warm and spicy – and is nourishing but not heavy, and impressive without being weird or complicated.

We have made this salad on countless occasions and it always seems right. It doesn’t matter if it’s a regular Tuesday or a family birthday dinner, everyone seems to enjoy the fragrant cauliflower, tahini-dressed lentils, toasted almonds, sweet dates and greens.

Ingredients

Quantity Ingredient
1 cauliflower, head and stalk
4 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A pinch ground cayenne pepper
sea salt
freshly ground black pepper
1 small red onion, peeled
400g Lazy lentils, cooked weight, or store-bought
12 soft or dried dates, pitted
75g almonds, toasted
100g mâche or baby spinach

Creamy Tahini Dressing

Quantity Ingredient
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons filtered water
2 teaspoons runny honey
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 225°C and line a baking tray with parchment paper. Cut the cauliflower into small florets and trim and roughly chop the stalk. Place in a mixing bowl, drizzle the oil and sprinkle the spices over the cauliflower, season and toss until well coated. Spread them on the tray and bake for 20–25 minutes, or until the cauliflower is tender and golden. Remove from the oven and set aside to cool.
  2. Finely slice the red onion. Place all of the dressing ingredients in a serving bowl, season to taste and whisk to combine. Toss in the cooked lentils until well coated. Thinly slice the dates on the diagonal and roughly chop the almonds. Add half to the bowl along with the cauliflower, onion and spinach and combine. Scatter over of the remaining dates and almonds.

Tips

  • If you are sensitive to raw onion, massage the slices with 1 tbsp of lemon juice to make it easier to digest and less intense in flavour.

    For a nut-free alternative, replace the almonds with pumpkin seeds or sunflower seeds.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again