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Michael Craig
By
Delaney Mes
This is a lovely Middle Eastern-inspired salad filled with flavour. It’s great as a side dish, or served with lamb of any kind.
Salad
| ½ head | Cauliflower, cut into florets (Main) |
| 1 Tbsp | Rice bran oil |
| 1 pinch | Ground cumin |
| 1 pinch | Chilli flakes |
| 1 pinch | Smoked paprika |
| 1 pinch | Coriander seeds |
| ½ tin | Lentils |
| 1 Tbsp | Preserved lemon, finely chopped |
| ½ | Red onions, very thinly sliced |
| 4 large | Dates, finely chopped |
| 1 handful | Baby spinach, or rocket |
| 1 Tbsp | Fresh mint, finely chopped |
Dressing
| 1 tsp | Tahini |
| ½ | Lemons, freshly juiced |
| 2 Tbsp | Olive oil |
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Directions
- Preheat oven to 180C. Place the cauliflower in a roasting tray and drizzle over the oil. Sprinkle over the spices, and toss lightly. Cook for about 20 minutes until golden.
- Drain the lentils and place in a bowl. Add the warm cauliflower and the other ingredients.
- For the dressing, place all ingredients in a bowl, season with salt and pepper and whisk well with a fork. Drizzle over the dressing, and gently mix with your hands. Serve on its on or with your favourite lamb dish.
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