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!
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
Preheat the oven to 200ºC/400ºF and line a baking tray with some baking parchment.
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.
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.
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.
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.
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.
Make your dressing by combining all the ingredients, and then either pour over the salad or serve on the side.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/fig-salad