Looking for something simple, fresh and exotic for your dinner? Here’s our choice this week, a wonderful combination of grilled cauliflower and lentils – two unlikely companions – turned into an amazing mix of flavours you won’t easily forget! This salad has it all: crunchy bread, earthy lentils, nutty tahini and zesty lemon – everything needed to raise a smile!
This recipe was inspired by a similar one we found in Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond, one of our favourite cookbook these days.
Roasted cauliflower with lentils and tahini
- 1 Medium cauliflower
- 1 flatbread
- 100g lentils
- 1 bunch fresh mint
- 150ml tahini
- 2 lemons
- 1 clove garlic
- olive oil
- 1 pomegranate seeds
|Cut the cauliflower into florets, place them in an oven dish and toss with olive oil and salt. Shred the bread into small pieces, drizzle with olive oil and add it to the cauliflower. Roast them together for about 10 minutes, or until golden brown.|
|Cook the lentils for about 20 minutes. Use half of a lemon and thinly slice its peel. Add it to the boiled lentils. Prepare the dressing mixing the tahini with the lemon juice, garlic, a couple of tablespoons boiling water, and some olive oil.|
|Finally, combine the roasted cauliflower & bread with the lentils, fresh mint, and pomegranate seeds. Generously sprinkle with tahini dressing. Bon appetit!|