- 08 Oct 2018
Kale Cauliflower Lentil Salad with Charred Lemons
Eating food prepared in your own kitchen is really the best way to eat healthily!
Thank you Maayan Schwartz for sharing this super good recipe with us! Find more delicious and helpful recipes on her book Your Outsourced Kitchen, available for orders on Eat FRESH here!
Get inspired for your next order :)
Ingredients (serves 2 as a main or 4 as a side):
1/2 cauliflower, segmented into small pieces
Juice from 1/2 lemon
1/2 cup cooked brown lentils 1/2 lemon, peeled (optional for charred lemon pieces)
1/2 cup cashews, roasted and unsalted
6 cups curly kale, washed and chopped
1 teaspoon sunflower oil
2 teaspoons ground sumac
1/3 cup coriander leaves
1 tablespoon raw turmeric, peeled and minced
1 teaspoon turmeric spice
4 tablespoons tahini paste Juice from 1/2 lemon
1 teaspoon rice vinegar
2 teaspoons apple cider vinegar
Thumb-sized piece ginger, peeled
1 clove garlic
1/3 cup mint leaves
1 tablespoon olive oil
1 teaspoon honey
1/2 cup water
1/4 teaspoon Pink Himalayan salt
Black pepper to taste
Preparing the Cauliflower
Preheat oven to 180 ̊C.
Mix the cauliflower pieces with the sunflower oil, a pinch of salt and the juice from1/2 a lemon. Place on a baking pan lined with baking paper. Once the oven has heat-ed up, pop the tray in the oven and bake the cauliflower for about 25 minutes or until it has become slightly grilled/ browned, but not too soft. Once it’s finished, turn off the oven and set the cauliflower aside.
Cooking the Lentils
After rinsing the lentils, put them in a saucepan, add about 3 cups of water and cook until soft. This usually takes about 20-25 minutes. Once the lentils are softened, drain the water using a colander and set aside.
Making the Charred Lemons
Cut a lemon in half and place it flesh side down on a cutting board. Cut the lemonacross into 6 even pieces and then cut each piece in thirds so you end up with 18even pieces. Remove all of the seeds. Coat a non-stick frying pan with oil spray and place on the stove on high heat. Once the pan is really hot, add the lemon pieces and let them slightly caramelize until they become a bit sticky and also slightly brown. Af-ter 1 minute, turn the flame down to low and stir the lemons to make sure they don’t burn. When they are sufficiently caramelized, set the lemons aside.
Put all of the dressing ingredients in the blender and blend until you get a thick creamy dressing.
Assembling the Salad
Place the chopped kale into a large salad bowl. Put the grilled cauliflower pieces, cashew nuts, lentils and the charred lemons on the kale. Sprinkle the sumac over the salad and pour over the dressing. Toss the salad really well making sure the kale and salad ingredients are completely coated with the dressing. This salad tastes better
if eaten about 15-20 minutes after the dressing has been poured on so the kale and lentils really absorb the flavours.
If you have left over dressing, use it as a delicious veggie dip over the next few days.