WHAT TO EAT TONIGHT

Middle Eastern-inspired salad

Roasted cauliflower, aubergine and lentils mix with a creamy tahini and vinegar dressing for an Ottolenghi-style flavour

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Roasted cauliflower, aubergine and lentils mix with a creamy tahini and vinegar dressing for an Ottolenghi-style flavour

Posted

Brought to you in partnership with

  • Serves 6
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • For the salad:
  • 1 cauliflower, chopped into bite-sized pieces
  • 2 aubergines, chopped into bite-sized pieces
  • 2 tsp tamari
  • Olive oil
  • 100g green lentils
  • 20g fresh coriander leaves, finely chopped
  • 200g pomegranate seeds
  • Sea salt and freshly ground black pepper
  • For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp tahini
  • 2 garlic cloves, crushed
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Place the cauliflower and aubergine on a large baking tray with half the tamari, some olive oil, salt and pepper. Bake for 30 minutes.
  3. Meanwhile, place the lentils into a saucepan with the remaining tamari and 500ml of boiling water. Place the lid on the pan and bring the lentils to the boil again, then reduce the heat to a simmer and cook for about 20 minutes, until all the water has been absorbed.
  4. Mix together all the ingredients for the dressing and let them sit for a while so the flavours can infuse.
  5. Allow the cauliflower, aubergines and lentils to cool down for a few minutes, then combine them all in a salad bowl with the dressing, mixing gently.
  6. Sprinkle with the coriander and pomegranate and mix so everything is lightly coated in the dressing, then serve.

Recipe extracted from Deliciously Ella Every Day

Recipe extracted from Deliciously Ella Every Day

Deliciously Ella Every Day by Ella Woodward

Published by Yellow Kite, Photography © Clare Winfield

£ 20.00

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Tagged in:
Salad
Aubergine

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