Wednesday, 12 February 2020

Warm Curried Cauliflower and Lentil Salad

warm curried cauliflower and lentil salad


I'm determined to prove that healthy eating needn't be boring- there's far more to it than a dull existence based on rabbit food. Hopefully if you're reading this website, you already agree with this sentiment but if you still need convincing, or know others that do, this warm salad might be the thing to prove the point. It's packed full of flavour and has a lovely balance of textures to keep things interesting, mouthful after mouthful. This may seem like a relatively long ingredients list but many of the items are, for me, storecupboard essentials. 

Three great health benefits: helps support the body's detoxification process, good source of fibre, anti-inflammatory 

Serves 2 as a main dish or 4 as a side

Ingredients:
1 cauliflower, chopped into florets (mine weighed 450g when prepared)
1 & 1/2 tbsp coconut oil (liquid)
1 & 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp hot chilli powder
1/4 tsp ground ginger
Sea salt and black pepper
1 x 400g tin lentils, drained and rinsed
Juice of 1 lemon
1 tbsp tahini
1 tbsp coconut yoghurt
1 tsp maple syrup
1 tsp water
50g raisins
25g toasted coconut flakes
3 handfuls mixed baby leaves

Method:
1) Preheat oven to 180 degrees C.
2) Mix the spices together in a small dish: coriander, cumin, turmeric, ginger and chilli powder.
3) Place the cauliflower in a roasting tin along with the coconut oil. Season with salt and pepper and toss with the spice mixture, ensuring all of the florets are evenly coated.
4) Roast for 35- 40 minutes, turning halfway through the cooking time. In the final 5 minutes, add the lentils.
5) While the cauliflower and lentils are roasting, make the dressing. Whisk together the lemon juice, tahini, coconut yoghurt, maple syrup and water, until smooth. Set aside.
6) Remove the cauliflower and lentils from the oven and toss together with the raisins and coconut.
7) Place the baby leaves onto a serving plate and top with the cauliflower mixture. Immediately before serving, drizzle with the dressing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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