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Cauliflower and lentil salad

Name: Cauliflower and lentil salad
Ingredients: ½ head Cauliflower, cut into florets (Main); 1 Tbsp Rice bran oil; 1 pinch Ground cumin; 1 pinch Chilli flakes; 1 pinch Smoked paprika; 1 pinch Coriander seeds; ½ tin Lentils; 1 Tbsp Preserved lemon, finely chopped; ½ Red onions, very thinly sliced; 4 large Dates, finely chopped; 1 handful Baby spinach, or rocket; 1 Tbsp Fresh mint, finely chopped; 1 tsp Tahini; ½ Lemons, freshly juiced; 2 Tbsp Olive oil

Michael Craig

Delaney Mes

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This is a lovely Middle Eastern-inspired salad filled with flavour. It’s great as a side dish, or served with lamb of any kind.

½ head	Cauliflower, cut into florets (Main)
1 Tbsp	Rice bran oil
1 pinch	Ground cumin
1 pinch	Chilli flakes
1 pinch	Smoked paprika
1 pinch	Coriander seeds
½ tin	Lentils
1 Tbsp	Preserved lemon, finely chopped
½	Red onions, very thinly sliced
4 large	Dates, finely chopped
1 handful	Baby spinach, or rocket
1 Tbsp	Fresh mint, finely chopped

1 tsp	Tahini
½	Lemons, freshly juiced
2 Tbsp	Olive oil

Preheat oven to 180C. Place the cauliflower in a roasting tray and drizzle over the oil. Sprinkle over the spices, and toss lightly. Cook for about 20 minutes until golden.
Drain the lentils and place in a bowl. Add the warm cauliflower and the other ingredients.
For the dressing, place all ingredients in a bowl, season with salt and pepper and whisk well with a fork. Drizzle over the dressing, and gently mix with your hands. Serve on its on or with your favourite lamb dish.