Roasted Cauliflower, Lentil, Currant & Herb Salad
Roasted Cauliflower, Lentil, Currant & Herb Salad
This has been in my salad repertoire for a long time!! It’s one I always come back to because it’s so full of flavour and texture!I could eat a whole tray of roasted, crispy cauliflower on its own.
Ingredients
- 3 cups cauliflower cut into florets
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon sea salt
- 2 cups spinach roughly chopped
- 1 cup black lentils or french lentils
- 400 g canned chickpeas washed and drained
- 1/3 cup currants soaked in boiling water for 3 minutes
- 1 cup herb fresh, any herbs you like, I used parsley and dill
- 4 spring onions finely sliced
- 1/2 cup almonds toasted, roughly chopped
- 100 g goats cheese or feta cheese
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoon honey or pure maple syrup
- ½ lemon juiced
Instructions
Method:
- Preheat oven to 180 degrees Celcius. Lay cauliflower florets onto a tray. Drizzle with olive oil and salt. Mix well together and roast for approx. 30-40 mins until golden and cooked through. Set aside.
- Place 4 cups of water into a saucepan and bring to a boil. Add lentils and reduce to a simmer. Cook gently for approx. 15 minutes (I like my lentils with a bit of bite). Drain and set aside.
- For the dressing: Mix all ingredients together in a jug or screw-top jar. Set aside.
- For the salad: Add the spinach, lentils, chickpeas, currants, fresh herbs, spring onion, toasted almonds and goat’s cheese/feta. Toss gently together. Drizzle over the dressing.
Notes
You may not use all the dressing. Leftover dressing will last up to 1 week in the fridge in a screw-top jar.
Nutrition
Calories: 387kcalCarbohydrates: 41gProtein: 19gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 8mgSodium: 480mgPotassium: 506mgFiber: 13gSugar: 9gVitamin A: 1421IUVitamin C: 36mgCalcium: 143mgIron: 5mg
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