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    Clementine & spiced cauliflower salad

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    Clementine & spiced cauliflower salad

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    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.

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