Mid term break – tick. A very successful one at that. Thalpe, Sri Lanka (about 2 hours or so south of Colombo, near Galle) 6 adults, 7 children under 5, 1 villa. A pool and a beach and the most amazing hospitality resulted in a wonderfully relaxing and indulgent holiday. The monsoon season also managed to ease up for a week of mostly sunny warm days with the odd thunderstorm to entertain our rain deprived desert babies.
The food was sensational. I can’t explain the distinct flavours of Sri Lankan cooking, light coconut sauce bases with a heavy curry flavour but keeping the vegetables light. And using vegetables that you may not initially associate with curries; beetroot, carrots, radishes….
With the fisherman perched on their traditional posts on our doorstep, we were able to purchase seafood straight from the ocean!!
Sri Lanka is a special place for us and on our 3rd visit, only made our love for this holiday destination grow fonder.
Back into a busy week of work and school and I thought I would post a most delicious salad that I have cooked a few times. Cauliflower, Almond and Date Salad with lentils and a yummy tahini and lemon based dressing. It sits on a bed of spinach and is just so yummy and so healthy and fulfilling for carnivores, vegetarians alike. I have served it with some grilled chicken or lamb also.
It is simple and a winner for any dinner party or mid week meal and is great cold for the lunch the next day.
My running season is in full swing now and with my first race coming up this Friday, this is the perfect fuel.
- 1 head of cauliflower cut into florets
- 2 tablespoons of olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoons ground ginger
- ¼ teaspoon chilli powder
- 1 teaspoon sea salt
- ½ small red onion thinly sliced
- 1 cup puy lentils
- 1 bag washed baby spinach (about 3 cups)
- 10-12 dried, pitted dates chopped
- ½ cup raw almonds, toasted and chopped
- Dressing
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- Pre heat oven to 180 degrees celcius
- Combine the spices, salt and olive oil in a small bowl.
- Place the cauliflower in a roasting tin and coat with the spiced oil mix.
- Roast in the oven for about 20-30 minutes until tender with some crispy bits on the edge
- Place the lentils in a pot of cold water and bring to the boil. Turn down to a simmer and cook to packets instructions, generally 15-20 minutes until tender, not mushy.
- Combine all ingredients of the dressing in a bowl and toss the warm lentils through to soak up the dressing. Toss through the onion.
- Arrange the spinach on a serving dish, then lay the lentils, then cauliflower and on top scatter the dates and almonds.
