Spiced cauliflower, lentil + sticky onion salad.

This salad is epic! Its like a whole meal all in one dish, you’ve got your meaty cauliflower, healthy greens, crunch from the seeds, a little punch of sweet and sour from the currants and the lentils will fill you up well and good, not to mention finishing it off with tahini yoghurt ( i’m very partial to tahini in anything).

This recipe looks long now that I have typed it out but its actually pretty simple. I don’t give you strict measurements for a lot of things because use what you’ve got or allow it to be more you, if you want lots of greens chuck heaps of them in, if you love toasted seeds double it up. Also don’t panic if you don’t have specific ingredients, just improvise with the next best thing.

Dressings in jars! So easy, minimal dishes and you can make a bigger amount and keep them in your fridge for anything and everything else. Also do the same with pickled currants, they’re pickled so they will last forever and just get better and better.

Ok I will stop flying tips at you now so you can go make this salad!

Enjoy.

Ingredients

Salad

1 cauliflower, roughly chopped

6 Tbsp olive oil

1/2 tsp ea. ground cumin, ground coriander, turmeric

1 tin lentils, washed and drained

1 brown onion, thinly sliced

2 tbsp maple syrup

5 tbsp apple cider vinegar

Large handful chopped herbs e.g. parsley, dill, coriander etc

Large handful green leaves, roughly chopped e.g. silverbeet, rocket, spinach, beetroot leaves

Handful of any seeds, toasted

Handful of currants

Tahini Yoghurt

1/2 cup plain or greek yoghurt

1 large tbsp tahini

squeeze of lemon juice

pinch of salt

Dressing

1/4 cup olive oil

3 tbsp apple cider vinegar or lemon juice

1 tsp grainy mustard

1/2 tsp honey

pinch salt and pepper

Method

Heat oven to 200 deg or 180 deg fan bake.

In a small bowl or jar place currants, 3 tbsp apple cider vinegar and 1 tbsp water, set aside to soak.

In a large bowl mix together chopped cauliflower, spices, 3 tbsp olive oil and a good grind of salt and pepper. Scatter over a large baking tray and bake for 25-30 minutes or until starting to brown off. Remove from the oven to cool.

Place a pan on low-medium heat, add 3 tbsp olive oil and sauté sliced onions. Cook for 15-20 minutes, stir every few minutes so the onions don’t burn. Once the onions are golden brown and becoming translucent pour over maple syrup, 2 tbsp apple cider vinegar and a good pinch of salt, stir immediately and take off the heat.

Using the same pan the onions were cooked in toast seeds on a medium heat for 2-4 minutes.

For the tahini yoghurt place all ingredients into a jar, shake or stir to combine. For the dressing place all ingredients into another jar and shake well. Easy peasy ( FYI these will last a number of days in your fridge, great to have on hand for other salads.)

Using a large bowl combine roasted cauliflower, 3/4 of the onions, lentils, herbs, leaves, seeds, 1/2 of the pickled currants, 1/4 cup of dressing and mix together.

Transfer to a large serving bowl/plate. Dollop tahini yoghurt on top, scatter remaining currants, sticky onions and a few extra herbs if you have them.

This salad can be served warm or cold. Keeps for up to 3 days in the fridge (If it lasts that long).

Serves 4-6 people.