This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
Ingredients
- 250 g uncooked green lentils
- 1 large cauliflower broken into florets
- olive oil
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic granules
- 100 g flaked almonds
- 250 g dates pitted, halved, thinly sliced into strips and then chopped
- 2 long red chillies deseeded and finely chopped
- 1 small packet flat leaf parsley finely chopped, about 30g
- 1 small packet fresh coriander finely chopped, about 30g
- Maldon sea salt flakes and freshly
- ground black pepper
- For the dressing:
- 4 tablespoons date molasses
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
Servings:
Instructions
- Cook the lentils according to the packet instructions, then drain, rinse thoroughly in cold water, drain again and set aside.
- Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a large baking tray with baking paper.
- Place the cauliflower florets on the lined tray and drizzle generously with olive oil. Mix the spices and garlic granules together with a generous amount of salt and pepper and sprinkle over the florets, then use your hands to evenly coat them in the oil and spice mixture.
- Spread out in a single layer and roast for 30 minutes, adding the flaked almonds to the tray for the last 10 minutes of the cooking time. Remove from the oven.
- Mix the dressing ingredients together with a generous seasoning of salt and pepper in a jug or small bowl.
- Put the lentils into a mixing bowl, add a little olive oil and salt and pepper and mix together. Then add the dates, toasted flaked almonds, chillies, herbs and dressing and mix everything together well. Decant on to a large serving platter, top with the roasted cauliflower florets and serve.
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