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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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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

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/