By Paul Doonan
Roasted Cauliflower, Lentil & Chickpea Salad
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
36
Low
Glycemic Load
40
High
Nutrition per serving
Calories922.1 kcal (46%)
Total Fat37.7 g (54%)
Carbs109.5 g (42%)
Sugars23.2 g (26%)
Protein46.5 g (93%)
Sodium414.8 mg (21%)
Fiber23.1 g (82%)
% 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
chopped

1 handfuldill
large, chopped

6spring onions
finely sliced

150ggoat’s cheese
crumbled, or feta
Dressing
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.
Notes
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