Roasted Cauliflower & Lentil Salad with Pomegranate Dressing [vegetarian]

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

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Beans & Pulses, Salads

Cuisine English

Servings 4 people

Calories 2622 kcal

Equipment

• saucepan
• baking tray
• grill

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

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

I cannot wait to see your posts!