Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]

Name: Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]
Prep time: 10 min
Total time: 20 min
Ingredients: 1 medium cauliflower [1 lb trimmed]; 200g puy lentils [7 oz / US 1 cup]; 250g halloumi [8.8 oz]; 1/2 large pomegranate; 1 small handful finely chopped parsley leaves; 2 small handfuls finely chopped coriander leaves; 6 Tbsp olive oil; 1 tsp ground cumin; 1 large garlic clove (crushed); 1/2 lemon juice; 2 Tbsp pomegranate molasse; 1/2 tsp Dijon mustard; salt & pepper

Published on February 26, 2015 | In Middle Eastern | By theflexitarian |

0 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

Loaded with iron and goodness, this Roasted Cauliflower & Lentil Salad with Pomegranate Dressing is delicious served warm. Perfect with pitta bread.

You can easily omit the halloumi cheese if you prefer a vegan option.

You can find pomegranate molasse in the specialty section of supermarket. Its rich and tangy taste pairs well with many vegetables.

Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free

Email
Save

Ingredients

1 medium cauliflower [1 lb trimmed]
200g puy lentils [7 oz / US 1 cup]
250g halloumi [8.8 oz]
1/2 large pomegranate
1 small handful finely chopped parsley leaves
2 small handfuls finely chopped coriander leaves
6 Tbsp olive oil
1 tsp ground cumin
1 large garlic clove (crushed)
1/2 lemon juice
2 Tbsp pomegranate molasse
1/2 tsp Dijon mustard
salt & pepper

Nutrition Info

Instructions

Preheat the oven at 200C/400F/Gas 6.
Heat some salted water in a saucepan for the lentils.
Cut cauliflower in small to medium chunks. Toss in 3 Tbsp of olive oil mixed with 1 tsp of ground cumin. Bake in the oven for around 15-20 mins until soft and golden.
When the water is boiling, cook the lentils in the saucepan for around 15 mins. They should be cooked but still have a bite.
In the meantime, make the dressing by whisking together Dijon mustard, pomegranate molasse, 3 Tbsp of olive oil, lemon juice and crushed garlic. Season to taste.
Cut halloumi in 2 cm (0.8 inch) dice. Spread on a baking tray.
Drain cook lentils and place in a salad bowl. Top with roasted cauliflower. Pour pomegranate dressing over and toss together.
Put the grill on and cook halloumi for around 5 mins until grilled all over.
Add pomegranate seeds, chopped herbs and cooked halloumi on top of lentil mix.
Toss together. Adjust seasoning if needed.
Serve straight away when still warm.