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The Flexitarian Diet - A Flexible Vegetarian Diet

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Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]

5 from 1 vote

Jump to Recipe Print Recipe
Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian] by The Flexitarian

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 most supermarkets. Its rich and tangy taste pairs well with many vegetables.

Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian] by The Flexitarian

Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]

Loaded with iron, this Roasted Cauliflower & Lentil Salad with Pomegranate Dressing is delicious served warm.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Beans & Pulses, Salads
Cuisine English
Servings 4 people
Calories 2622 kcal

Equipment

saucepan
oven tray
grill

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 500 g medium cauliflower – trimmed
  • 200 g puy lentils
  • 250 g halloumi
  • 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
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Instructions
 

  • Preheat the oven at 200C/400F/Gas 6.
  • Heat some salted water in a saucepan for the lentils.
  • Cut the 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 the halloumi in 2 cm (0.8 inches) dice. Spread on a baking tray.
  • Drain the cook lentils and place them in a salad bowl. Top with roasted cauliflower. Pour the pomegranate dressing over and toss together.
  • Put the grill on and cook the halloumi for around 5 mins until grilled all over.
  • Add the pomegranate seeds, chopped herbs and grilled halloumi on top of lentil mix.
  • Toss together. Adjust the seasoning if needed.
  • Serve straight away when still warm.

Nutrition

Serving: 300gCalories: 2622kcalCarbohydrates: 194gProtein: 121gFat: 152gSaturated Fat: 55gPolyunsaturated Fat: 11gMonounsaturated Fat: 77gSodium: 3201mgPotassium: 1884mgFiber: 79gSugar: 49gVitamin A: 28IUVitamin C: 271mgCalcium: 2771mgIron: 19mg
Keyword Cauliflower, lentils, salad

Find this recipe online:

Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]

https://theflexitarian.co.uk/recipe-items/roasted-cauliflower-lentil-salad-pomegranate-dressing-vegetarian/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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