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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.
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Servings 6

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.

Keywords

Lunch, Salad
Egg Free, Gluten Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Egg-free, Gluten Free
Member Free