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.
Servings 6
Calories 387
Ingredients
- 3 cups cauliflower cut into florets
- 1 tbsp extra virgin olive oil
- 0.5 tsp sea salt
- 1 cup black lentils or french lentils
- 2 cups baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 0.333 cup currants soaked in boiling water for 3 minutes, drained
- 1 cup fresh herbs I used parsley & dill
- 4 spring onions finely sliced
- 0.5 cup almonds toasted, roughly chopped
- 100 g goat's cheese or feta cheese
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tsp honey or pure maple syrup
- 0.5 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 tbsp extra virgin olive oil, 0.5 tsp 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 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1 tbsp apple cider vinegar, 2 tsp honey, 0.5 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, 0.333 cup currants, 1 cup fresh herbs, 4 spring onions, 0.5 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.