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–+ servings

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.
Print Recipe
Servings 6
Calories 387 kcal

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
US Customary - Metric

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

Keywords

Lunch, Salad
Egg Free, Gluten Free, Pescetarian, Vegetarian