Cauliflower and lentil salad
Photo by Michael Craig
This is a lovely Middle Eastern-inspired salad filled with flavour. It’s great as a side dish, or served with lamb of any kind.
|½ head||Cauliflower, cut into florets|
|1 Tbsp||Rice bran oil|
|1 pinch||Ground cumin|
|1 pinch||Chilli flakes|
|1 pinch||Smoked paprika|
|1 pinch||Coriander seeds|
|1 Tbsp||Preserved lemon, finely chopped|
|½||Red onion, very thinly sliced|
|4 large||Dates, finely chopped|
|1 handful||Baby spinach, or rocket|
|1 Tbsp||Fresh mint, finely chopped|
- Preheat oven to 180C. Place the cauliflower in a roasting tray and drizzle over the oil. Sprinkle over the spices, and toss lightly. Cook for about 20 minutes until golden.
- Drain the lentils and place in a bowl. Add the warm cauliflower and the other ingredients.
- For the dressing, place all ingredients in a bowl, season with salt and pepper and whisk well with a fork. Drizzle over the dressing, and gently mix with your hands. Serve on its on or with your favourite lamb dish.