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Cauliflower + Clementine Salad
Clementine adds a wonderful freshness to this gorgeous salad. Our fruity and slightly sweet dressing cuts through the earthy lentils and cumin-spiced cauliflower to create a vibrant and delicous meal.
Ingredients
Ingredients
- cauliflower, cut into florets + leaves reserved
- ground cumin
- salt + pepper
- olive oil
- pouches of cooked lentils, see notes
- clementines
- pomegranate, juiced + seeds reserved
- lemon, juice only
- rocket
- fresh parsley, leaves picked
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Put the cauliflower florets and leaves onto a baking tray, sprinkle over the cumin and season with salt and pepper. Drizzle over 2 tablespoons of olive oil, mix, then cook for around 15-20 minutes or until the leaves are lightly charred and the florets are tender. Remove the leaves a few minutes early if they look like they’re about to burn.
- 3
Meanwhile, empty the pouches of lentils into a saucepan with a splash of water and heat through.
- 4
Peel one of the clementines and squeeze the juice into a bowl, along with the juice from the pomegranate and lemon. Add 4 tablespoons of olive oil and a generous pinch of salt, then stir and set aside. This is your dressing.
- 5
Add the rocket into a large bowl, drizzle over half of the dressing, and mix.
- 6
Peel the remaining four clementines and slice into 0.5cm (0.2”) rings.
- 7
Place the rocket on a large serving plate, then top with the lentils, cauliflower florets and leaves, the clementine rings, pomegranate seeds and parsley. Pour over the remainder of the dressing and serve.
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