Puy Lentil, Cauliflower, and Fig Salad

I know it can sometimes be difficult to get excited about a salad.

I don’t know about you, but I’ve had some pretty boring leaves in my life. Lifeless, plain, and dull. It just makes you want to put your fork down and go hunt down the pizza delivery guy.

I need my salads to pack a punch. They need to have flavour and texture. I need deliciousness in my life, and I won’t compromise.

Which is why I want to introduce you lovelies to this guy! This salad is anything but boring.

Roasted Cauliflower Lentil Fig Salad

The puy lentils are one of my favourites! They may take a bit longer to cook but they retain a bite and aren’t too mushy, which makes them perfect for salads. The almonds also provide the perfect crunch, and you get a somewhat meatiness from the roasted cauliflower.

The mustard dressing is the perfect balance of sweet and sharp, and it just makes the roasted cauliflower sing. The salty olives contrast with the sweetness of the figs, which in turn are perfectly soft with the tender bite of the lentils.

So yea, get excited about this salad!


Roasted Cauliflower Lentil Fig SaladRoasted Cauliflower Lentil Fig Salad

I’m not usually one to add fruits – especially fresh fruits – to my salads, but I think the figs here really make this. They’re such a tasty fruit, being soft without being mushy and sweet without being sickly. Such a versatile thing!

This is also one of those salads that actually keeps quite well in the fridge, so if you wanted to bring it to work with you simply pack it overnight with the dressing on the side and toss together when you’re ready!

Roasted Cauliflower Lentil Fig Salad

If you’re not vegan, you could serve yours with some crumbled soft goats cheese as well. This is definitely the time and place for soft goats cheese!

For those of you who are lactose intolerant, goats cheese is actually much easier for the body to digest than regular cow’s milk, as it is much lower in lactose (though it still has a little bit).

When choosing dairy products, always try and go for full-fat. If you can get your hands on raw goat’s cheese, even better!

Roasted Cauliflower Lentil Fig Salad

Garden of Eden Fig Salad
 
A simple salad that is super tasty and simple to make. Different flavours and textures come together to create a beautiful and delicious dish that makes this salad anything but boring!
Author:
Recipe type: Healthy, Salad, Vegan, Gluten Free
Serves: 4
Ingredients
For the Salad:
  • 1 cup uncooked puy lentils, rinsed
  • Half a cauliflower head, cut into florets
  • 1 small red onion, cut into half moons
  • 3 tablespoons macadamia oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons sumac
  • ½ cup almonds
  • 4 Figs, quartered
  • 3 handfuls rocket (arugula) leaves
  • Handful pitted kalamata olives
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped parlsey
  • Goats cheese (optional)
Sweet Mustard dressing:
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey (sub for maple syrup if vegan)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • Salt + pepper
Instructions
  1. Preheat the oven to 200ºC/400ºF and line a baking tray with some baking parchment.
  2. While the oven pre-heats, add your lentils to a pan with 500ml (2 cups) of water. When it comes to a boil lower the heat so that it’s gently simmering. Cook for about 40 minutes.
  3. Add your chopped cauliflower and onions to the baking tray and mix macadamia oil with the spices in a small bowl. Pour over the cauliflower and onions and use your hands to make sure everything is well coated. Place in the oven and roast for about 20 minutes, until cauliflower and onion are golden-brown. Remove from the oven and set aside to cool slightly.
  4. The lentils are done when softened but still retain a bite, we don’t want them to get too mushy! If there is any water left, drain the excess.
  5. Add your almonds to a dry skillet and toast on high, tossing frequently, until golden and the skin has slightly broken. Set aside and once it’s cool enough to handle, crush into bite sized pieces using a knife.
  6. Add your lentils to the bowl with the cauliflower and toss with the rocket/arugula, the olives, and the herbs. Decorate with the figs and sprinkle the almonds and goats cheese (if using) on top.
  7. Make your dressing by combining all the ingredients, and then either pour over the salad or serve on the side.

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  • Rebecca P.

    O fresh figs! This is lovely!

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