This is a nice substantial salad and a really good vegan dish. There’s protein, fibre and lots of flavour – ticks all the boxes for me. It’s super quick to make with ready-cooked or leftover lentils but if you want to cook some yourself, see my tip on here.
Ingredients
- ½ cauliflower, separated into small florets
- 1 head of broccoli, separated into small florets
- 2 tbsp flaked almonds
- 150 g cooked green or brown lentils
- 100 g baby salad leaves
Tahini dressing
- 150 g tahini
- 1 lemon juice and zest
- ½ tsp cinnamon
- small bunch of parsley, finely chopped, a few reserved to garnish
- small bunch of mint, finely chopped, a few leaves reserved to garnish
How to Make It
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the cauliflower and broccoli in a roasting tin and drizzle over 2 tablespoons of olive oil. Season with salt and pepper. Roast the vegetables for 30–35 minutes until they’re lightly charred around the edges and just tender.
- Put the almonds into a dry frying pan and toast them over a medium heat until lightly coloured, shaking the pan regularly.
- To make the dressing, stir the tahini thoroughly before spooning some out of the jar, as it does tend to separate. Put the tahini in a bowl and whisk in 100 ml of warm water and the lemon zest and juice. Add the cinnamon and season with salt and pepper, then stir thoroughly and taste add more seasoning or lemon juice if you think it needs it. Add the herbs, setting aside a few leaves for the garnish. Blitz the dressing in a food processor if you want it to be very smooth, otherwise just stir the herbs through.
- Serve the roasted broccoli and cauliflower with the cooked lentils and leaves. Drizzle over the dressing, then garnish with the reserved herbs and the flaked almonds.