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 extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 cup black lentils or french lentils
- 2 cups baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 1/3 cup currants soaked in boiling water for 3 minutes, drained
- 1 cup fresh herbs I used parsley & dill
- 4 spring onions finely sliced
- 1/2 cup almonds toasted, roughly chopped
- 100 g goat's cheese or feta cheese
Dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey or pure maple syrup
- 1/2 lemon juice squeezed
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Place the cauliflower florets on a baking tray. Add the olive oil and salt. Mix well and roast for about 30–40 minutes until golden and cooked through. Set aside.
- Place 4 cups of water in a saucepan and bring to the boil over high heat. Add the lentils and reduce to a simmer. Cook for about 15 minutes (I like my lentils with a bit of bite). Drain and set aside.
- For the dressing: Mix all the ingredients in a jug or screw-top jar. Set aside.
- Combine the lentils, spinach, chickpeas, currants, fresh herbs, spring onion, almonds and goat’s cheese in a large bowl. Drizzle over the dressing and toss gently together.
Notes
You might not need all the dressing. Any leftovers will last for up to 1 week in a screw-top jar in the fridge.
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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