Turmeric Cauliflower & Brown Lentil Salad

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Turmeric Cauliflower & Brown Lentil Salad

Cook Time 20 minutes. / Passive Time 5 minutes. / Servings 2

INGREDIENTS

Salad

  • 400 g tine of brown lentils

  • 1/4 cup raisins or chopped Medjool dates

  • 1 head cauliflower

  • 2 Tbsp olive oil

  • 2 tsp ground turmeric

  • 1/4 tsp sea salt

  • 1 handful chopped fresh parsley or a handful of baby spinach

Dressing

  • 2 Tbsp tahini

  • 1 Tbsp maple syrup

  • 1 Tbsp grated, fresh ginger

  • 1 Tbsp rice vinegar or apple cider vinegar

INSTRUCTIONS

  1. Preheat oven to 180 degrees and chop up the cauliflower into florets.

  2. Spread the florets out evenly on a baking tray then sprinkle with turmeric and salt.

  3. Transfer to the oven for 15-20 mins, until nicely browned and soft to the bite.

  4. In a small bowl, combine the dressing ingredients.

  5. Drain and rinse the lentils and then in a large bowl, combine roasted cauliflower, lentils, raisins and parsley.

  6. Drizzle dressing over and lightly toss (not too much or you'll crush the lentils!).

RECIPE NOTES

Enjoy this salad by itself or alongside your favourite protein. This salad is great made the day before and keeps beautifully.

Recipe by: Nicky Skinner.
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