Name: Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

5 from 1 vote

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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]

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

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Prep Time 10

Cook Time 20

Total Time 30

Course Beans & Pulses, Salads

Cuisine English

Servings 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

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

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Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]

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

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Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]