Roasted Cauliflower and Lentil Salad with Tahini Dressing

Name: Roasted Cauliflower and Lentil Salad with Tahini Dressing
Yield: 2 servings
Ingredients: 1 head cauliflower (cut into florets); 1 tbsp olive oil; 1 tbsp harissa paste; 150 g Puy lentils (cooked); 2 tbsp pomegranate seeds; 1 tbsp coriander (chopped); 1 bag Unbeleafable Rocket and Baby Leaves; 4 tbsp tahini paste; 2 tbsp extra virgin olive oil; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic (minced); 0.5 tsp sea salt; 0.5 tsp black pepper; 0.25 tsp smoked paprika; 0.25 tsp cumin powder; 4 tbsp cold water; 0.5 juice lemon

A delicious and fresh salad with high-quality greens, perfect for autumn

Yield2 servings

Ingredients

Directions

1
Roast the cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil and harissa paste. Spread them out on a tray and roast for 25-30 minutes, or until golden and tender, tossing halfway through.
2
Prepare the Tahini Dressing: In a small bowl, whisk together the tahini, evoo, lemon juice, honey, minced garlic, and the spices. Season to taste. Gradually add the cold water, one tablespoon at a time, until you reach your desired consistency.
3
Assemble the Salad: On a serving plate, combine the roasted cauliflower, cooked lentils, Unbeleafable Rocket and Baby Leaves, pomegranate seeds, and chopped coriander.
4
Dress the Salad: Drizzle the tahini dressing over the salad. Serve immediately and enjoy!

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