Potato, cauliflower and lentil salad with curry tahini dressing
A substantial and nutritious salad-as-meal with spice roasted potato, cauliflower and red onion, lemony lentils and a creamy curry tahini dressing.
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Servings: 4
Calories: 408kcal
Ingredients
For the salad:
- ½ cup uncooked green (Puy style) lentils, (or substitute one can of cooked lentils, drained and rinsed)
- 10 small waxy potatoes, (about 500g/1lb), cut into 2-3 pieces per potato
- ½ head cauliflower, (about 500g/1lb), cut into florets
- 8 small red onions, peeled and quartered
- Spray or liquid olive oil for vegetables
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ¼ cup finely chopped parsley
- 2 teaspoon lemon zest, (zest of a small lemon)
- Segments from two small lemons, (or one large lemon) see recipe notes
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon salt
- 3-4 handfuls rocket, (or substitute baby spinach or cos lettuce)
For the dressing:
- ¼ cup tahini
- ¼ cup water
- 2 tablespoon lemon juice
- 2 teaspoon maple syrup
- 1 teaspoon mild curry powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small clove garlic, crushed or finely grated
Instructions
- Preheat oven to 220C (430F).
- Start by soaking the uncooked lentils in plenty of water for half an hour. This step is not essential, but will speed up the cooking process and improve digestion of the lentils.
- Drain and rinse the lentils, then put them in a saucepan with plenty of cold water. Bring to a simmer and cook for about 15 minutes, until tender but with a little bite. Drain the lentils and rinse them under cold water to stop the cooking process. If you didn't soak the lentils, allow 20-30 minutes cooking time.
- Roast the vegetables while the lentils are cooking. Give the potatoes a five minute head start: put them in a roasting tray, spray or brush with a little olive oil and pop them in the oven. When five minutes is up, add the cauliflower and red onions, spray or brush with more olive oil, then sprinkle evenly with ground turmeric, coriander and salt. Roast for 20 minutes, giving everything a shake and a little more oil half way through cooking, if needed.
- Mix the cooked (or canned) lentils with parsley, lemon zest and segments, olive oil and salt.
- To make the dressing, put all ingredients into a jar with a lid and shake to combine. Taste and adjust seasoning if needed.
- To serve, assemble leafy greens, roasted vegetables and lentils on a serving platter or in individual bowls. Top with a generous drizzle of dressing and enjoy.
Notes
- Here's a good YouTube clip that demonstrates how to cut segments from citrus fruits.
- This recipe serves four as a light meal, or more as a side dish.
- Nutrition information is estimate.
Nutrition information
Calories: 408kcal | Carbohydrates: 68g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 375mg | Potassium: 1655mg | Fiber: 16g | Sugar: 16g | Vitamin A: 790IU | Vitamin C: 102.1mg | Calcium: 165mg | Iron: 5.2mg
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