Cauliflower, chickpea, and current salad

COOKBOOK RECIPE MEAL SERIES RECIPE 2/10 To secure a copy of my cookbook, Wholesome By Sarah, comment WHOLESOME below in the comments and I’ll send you the link to pre-order. ROASTED CAULIFLOWER, LENTIL AND CURRANT SALAD 3 cups cauliflower florets 2 tablespoons extra-virgin olive oil 3/4 cup almonds or pecans, toasted and chopped 1.5 cups dried puy lentils, rinsed 2 cups roughly chopped baby spinach leaves 400g can chickpeas, rinsed and drained 1/2 cup currants, soaked in boiling water for 2 mins 1 large handful of flat-leaf parsley leaves, roughly chopped 1 large handful of dill, chopped 6 spring onions, finely sliced 150g goat’s cheese or feta, crumbled SWEET, LEMONY VINAIGRETTE 3 tablespoons extra-virgin olive oil juice of 1 lemon 2 tablespoons apple cider vinegar 2 teaspoons dijon mustard 2 teaspoons honey or pure maple syrup freshly ground black pepper Method: 1. Preheat the oven to 180°C (fan-forced). Spread the cauliflower florets on a large baking tray. Drizzle on the olive oil and season well with 1 teaspoon salt. Mix well and roast for 30–40 minutes until the cauliflower is golden and tender. Set aside. 2. Bring a saucepan of water to the boil. Add the lentils and reduce the heat to low. Gently simmer for 15 minutes until the lentils are tender but still have a bit of bite (just the way I like mine). If you prefer more tender lentils, cook for a further 5 minutes. Drain and set aside. 3. For the dressing: Combine all ingredients in a jug or small bowl and whisk well. Season well with salt and pepper. Set aside. 4. Place the cauliflower, spinach, lentils, chickpeas, currants, herbs, spring onion, pecans/almonds and goat’s cheese or feta in a large salad bowl. Toss gently, drizzle on enough dressing to lightly coat everything, then toss gently again. TIP You may not use all the dressing. Store any leftover dressing in a screw-top jar in the fridge for up to 1 week.

Great

% Daily Values based on a 2,000 calorie diet