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.

Course Lunch, Salad

Keyword Egg Free, Gluten Free, Pescetarian, Vegetarian

Dietary Pescatarian, Vegetarian

Allergen Egg-free, Gluten Free

Member Free

Servings

Calories 387

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
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 30–40 Minuten until golden and cooked through. Set aside.
3 cups cauliflower, 1 tablespoon extra virgin olive oil, 1/2 teaspoon sea salt
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 Minuten (I like my lentils with a bit of bite). Drain and set aside.
1 cup black lentils
For the dressing: Mix all the ingredients in a jug or screw-top jar. Set aside.
2 tablespoons extra virgin olive oil, 1 teaspoon dijon mustard, 1 tablespoon apple cider vinegar, 2 teaspoons honey, 1/2 lemon
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.
1 cup black lentils, 2 cups baby spinach, 400 g canned chickpeas, 1/3 cup currants, 1 cup fresh herbs, 4 spring onions, 1/2 cup almonds, 100 g goat's cheese

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.