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Clementine & spiced cauliflower salad
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1 small red onion, sliced
2 tbsp sherry vinegar
1 cauliflower, broken into small florets
5 tbsp extra virgin olive oil, plus extra to serve
1 tsp Lebanese 7 spice
1 tsp pul biber, plus extra to serve
250g pack cooked beluga lentils
2 sticks celery, sliced
25g pack parsley, leaves only
¼ x 20g pack tarragon, leaves only, finely chopped
1 unwaxed lemon, zest
1 clove garlic, crushed
4 clementines, peeled and sliced
100g feta, crumbled
1. Preheat the oven to 220ºC, gas mark 7. Place the onion into a small bowl and submerge in the vinegar. Place the cauliflower onto a large baking tray, toss with 2 tbsp olive oil, the 7 spice and pul biber, then season. Roast for about 20 minutes, or until turning golden. Set aside to cool slightly.
2. Tip the lentils into a large bowl with the cauliflower, celery, parsley, tarragon, lemon zest, garlic, clementines and remaining olive oil. Season well then toss to combine. Transfer the salad to a platter, then sprinkle over the vinegar-soaked onions and their vinegar, the feta and a little extra pul biber. Drizzle with a little more oil to serve.
Typical values per serving:
This recipe was first published in November 2021.