ROASTED CAULIFLOWER, LENTIL, CURRANT & HERB SALAD This has been in my salad repertoire for a long time!! It’s one I always come back to because it’s so full of flavour and texture! I could eat a whole tray of roasted, crispy cauliflower on its own 🥰. Serves 6 Ingredients: 3 cups cauliflower florets 1 tablespoon extra virgin olive oil 1/2 teaspoon sea salt 2 cups spinach, roughly chopped 1 cups black lentils (French lentils) 400g can chickpeas, washed and drained 1/3 cup currants, soaked in boiling water for 3 minutes 1 cup fresh herbs (any herbs you like, I used parsley and dill) 4 spring onion, finely sliced 1/2 cup toasted almonds, roughly chopped 100g goats cheese or feta cheese Dressing: 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon apple cider vinegar 2 teaspoons honey or pure maple syrup 1⁄2 lemon, juiced Method: 1. Preheat oven to 180 degrees celcius. Lay cauliflower florets onto a tray. Drizzle with olive oil and salt. Mix well together and roast for approx. 30-40 mins until golden and cooked through. Set aside. 2. Place 4 cups of water into a saucepan and bring to the boil. Add lentils and reduce to a simmer. Cook gently for approx. 15 minutes (I like my lentils with a bit of bite). Drain and set aside. 3. For the dressing: Mix all ingredients together in a jug or screw top jar. Set aside. 4. For the salad: Add the spinach, lentils, chickpeas, currants, fresh herbs, spring onion, toasted almonds and goats cheese/feta. Toss gently together. Drizzle over the dressing. You may not use all the dressing. Leftover dressing will last up to 1 week in the fridge in a screw top jar. #salad #saladrecipe #saladrecipes #roastedcauliflower #lentilsalad #healthyfood #healthyrecipes #healthy #healthyeating #weeknightdinner #weeknightmeals #vegetarian