Cauliflower, Almond and Date Salad
 
Prep time
Cook time
Total time
 
PS - feel free to adjust the spice mix to coat the cauliflower. You may also wish to serve this as a side dish to accompany grilled lamb or chicken. You can substitute the nuts for pine nuts if you like
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. Pre heat oven to 180 degrees celcius
  2. Combine the spices, salt and olive oil in a small bowl.
  3. Place the cauliflower in a roasting tin and coat with the spiced oil mix.
  4. Roast in the oven for about 20-30 minutes until tender with some crispy bits on the edge
  5. 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.
  6. Combine all ingredients of the dressing in a bowl and toss the warm lentils through to soak up the dressing. Toss through the onion.
  7. Arrange the spinach on a serving dish, then lay the lentils, then cauliflower and on top scatter the dates and almonds.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2014/11/03/recharging-the-batteries/