Mid­dle-east­ern cau­li­flower & len­til salad

taste.com.au - - THIS MONTH -

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.

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