The Dinner Planner

 

Roasted Cauliflower, Lentil and Currant Salad

No ratings yet
This recipe is enough for 6 people based on using whole tins of lentils and chickpeas. Make the whole salad and use the leftovers for lunch.
Servings 6

Ingredients
 

Salad

  • 1 cauliflower - cut into florets
  • 2 garlic cloves - crushed
  • 1 tbsp olive oil
  • 2 cups baby spinach - roughly chopped
  • 400 grams tinned lentils - drained and rinsed
  • 400 grams tinned chickpeas - drained and rinsed
  • cup currants
  • 1 cup fresh herbs (dill, parsley, mint) - leaves only, chopped
  • 2 spring onions - sliced
  • ½ cup toasted almonds - chopped
  • 100 grams feta

Dressing

  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp maple syrup
  • ½ lemon - juiced

Instructions
 

PREP AHEAD

  • Roast the cauliflower and nuts and make the dressing so you just need to assemble the salad on the night.

Salad

  • Preheat oven to 220C. Place the cauliflower on a large baking tray, drizzle or spray with olive oil, add crushed garlic and season with salt and pepper. Toss to coat and roast for 20 minutes, turning once.
  • In a large bowl/platter, add the spinach, lentils, chickpeas, currants and herbs.

Dressing

  • Combine the olive oil, Djion, vinegar, maple syryup and lemon juice in a jar and shake well.

To Serve

  • Add the cauliflower and dressing to the rest of the salad. Toss to combine. Garnish with roasted almonds and sprinkle over feta.

Tips and Variations

VEGETARIAN
GLUTEN FREE
MAKE AHEAD: Pre-roast cauliflower
INGREDIENT SWAPS: cauliflower - broccoli, roasted almonds - any roasted nuts, currants - cranberries
FOR THE KIDS: serve the ingredients on a plate with some dressing on the side 
If you don't use a whole can of lentils or chickpeas, pop the remainder in separate zip lock bags in the freezer. The texture will change slightly once defrosted so best used in dips or saucy cooked dishes where it won't matter as much. 

Nutrition

Calories: 574kcal | Carbohydrates: 74g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 1222mg | Fiber: 29g | Sugar: 13g | Vitamin A: 1154IU | Vitamin C: 34mg | Calcium: 222mg | Iron: 8mg
Keyword cauliflower, chickpeas, currants, lentils,, onepan, traybake

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?