Middle-eastern cauliflower & lentil salad
serves 4| prep & cooking 40 mins
1 cauliflower, head and stalk 4 tbs extra virgin olive oil 12⁄ tsp ground cumin 12⁄ tsp ground cinnamon 12⁄ tsp ground ginger Pinch of cayenne pepper Sea salt and freshly ground black pepper 400g (2 cups) cooked lentils 12 soft or dried dates, pitted 75g ( 12⁄ cup) almonds, toasted 1 small red onion, finely sliced 100g (2 cups) mache or baby spinach
creamy tahini dressing
2 tbs tahini 2 tbs fresh lemon juice 2 tbs water 2 tsp honey Sea salt and freshly ground black pepper 1 Preheat the oven to 225°C and line a baking tray with baking paper. Cut the cauliflower into small florets and trim and roughly chop the stalk. Place in a bowl. Drizzle the oil and sprinkle the spices over the cauliflower, season and toss until well coated. Spread on the tray and bake for 20-25 minutes or until the cauliflower is tender and golden. Remove from the oven and set aside to cool. 2 For the dressing, place all the ingredients in a serving bowl, season to taste and whisk to combine. Add the lentils and toss until well coated. Thinly slice the dates on the diagonal and roughly chop the almonds. Add half to the bowl along with the cauliflower, onion and mache or spinach. Toss to combine. Scatter over the remaining dates and almonds.