Cauliflower and Lentil Salad (6-8)

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.

Cauliflower and Lentil Salad (6-8)
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Cauliflower and Lentil Salad (6-8)
Print Recipe
  1. Cook the lentils according to the packet instructions, then drain, rinse thoroughly in cold water, drain again and set aside.
  2. Preheat the oven to 180°C (160°C fan), Gas Mark 4. Line a large baking tray with baking paper.
  3. 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.
  4. 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.
  5. Mix the dressing ingredients together with a generous seasoning of salt and pepper in a jug or small bowl.
  6. 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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