Roasted Cauliflower, Lentil & Chickpea Salad

Name: Roasted Cauliflower, Lentil & Chickpea Salad
Cuisine: European
Ingredients: 3 cups cauliflower florets; 3/4 cup almonds or pecans chopped; 400g Lentils (used canned Lentils, rinsed and drained); 400g can Chickpeas rinsed and drained; 1/2 cup currants, soaked in boiling water for 2 mins; 1 large handful baby spinach leaves, chopped; 1 large handful of flat-leaf parsley leaves, chopped; 1 large handful of dill, chopped; 6 spring onions, finely sliced; 150g goat’s cheese crumbled (or feta); 3 tablespoons extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 lemon (juiced); 2 teaspoons Dijon mustard; 2 teaspoons honey; freshly ground black pepper

4 steps

Store any leftover dressing in a screw-top jar in the fridge for up to 1 week.

Updated at: Fri, 03 May 2024 12:27:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories868.5 kcal (43%)

Total Fat33.2 g (47%)

Carbs107 g (41%)

Sugars23.7 g (26%)

Protein44.7 g (89%)

Sodium408.4 mg (20%)

Fiber22.4 g (80%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupscauliflower florets

¾ cupalmonds

or pecans, chopped

400gLentils

used canned Lentils, rinsed and drained

400gcan Chickpeas

rinsed and drained

½ cupcurrants

soaked in boiling water for 2 mins

1 handfulbaby spinach leaves

chopped

1 handfulflat-leaf parsley leaves

1 handfuldill

150ggoat’s cheese

crumbled, or feta

Dressing

3 tablespoonsextra-virgin olive oil

2 tablespoonsapple cider vinegar

1lemon juiced

2 teaspoonsdijon mustard

2 teaspoonshoney

freshly ground black pepper

Instructions

Step 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 to cool.

Step 2

Combine all dressing ingredients in a jug or small bowl and whisk well. Season well with salt and pepper. Set aside.

Step 3

Place the cauliflower, spinach, lentils, chickpeas, currants, fresh 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.

Step 4

Store any leftover dressing in a screw-top jar in the fridge for up to 1 week.