Lentil Salad with Roasted Cauliflower and Tahini Dressing
40 min
Under an hour
Sezamo
Ingredients
Price per portion:RON 23.28
Ingredients
Preparation method
Preparing the Cauliflower
1
Preheat the oven to 220°C (top and bottom heat).
2
Break the cauliflower into small florets. In a bowl, mix them with curry powder, chili powder, salt, and 2 tablespoons of olive oil, so that the cauliflower is well coated. Place the florets on a baking tray lined with parchment paper and bake for 25 minutes until golden and slightly crispy.
Assembling the Salad
3
Rinse the canned lentils and place them in a large bowl. Add the juice from half a lemon, a pinch of salt, a tablespoon of olive oil, and finely chopped parsley. Mix well.
Chef's tip
For extra flavor, you can lightly warm the pita bread in the oven or a dry pan before serving.
If you want a vegan option, replace the Greek yogurt with an unsweetened plant-based alternative.
Nutritional values
Energy value
1297.04 kJ310 kCalFats
12 gCarbohydrates
35 gProtein
15 gWe Also Recommend
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30 min
Under an hour
