A hearty and vibrant vegetarian salad featuring earthy roasted cauliflower, protein-packed green lentils, and a creamy lemon-tahini dressing. Perfect for a light yet satisfying meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 1 medium head of cauliflower (approx. 600g), cut into florets
- 150g dry green or Puy lentils
- 1 small red onion, finely sliced
- 1 small bunch fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 60g tahini
- 60ml water
- 30ml fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the cauliflower florets with the olive oil, smoked paprika, cumin, a pinch of salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized at the edges.
- 2.While the cauliflower roasts, rinse the lentils. Place them in a saucepan with 500ml of water, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water.
- 3.To prepare the dressing, whisk the tahini, lemon juice, minced garlic, and water in a small bowl until smooth and creamy. Season with a pinch of salt. Add a little more water if you prefer a thinner consistency.
- 4.In a large serving bowl, combine the roasted cauliflower, cooked lentils, sliced red onion, and chopped fresh parsley.
- 5.Drizzle the tahini dressing over the salad and gently toss everything together until well-coated. Serve warm or at room temperature.
Nutrition Information
Why this recipe
This recipe is nutritionally dense, offering plant-based protein and high fiber from lentils for digestive health and satiety. Cauliflower provides vitamins C and K, while the tahini dressing adds healthy fats and essential minerals like calcium.
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