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Our first recipe for 2022 is this delicious, warming veggie salad from Deliciously Ella -The Plant-Based Cookbook. We were drawn by the colours of the dish and the simplicity of the recipe! It was tried and tested on the Light Locations and Design by Timber team and made a delicious wholesome winter lunch with a bit of a kick!
Next month look out for our first sweet recipe of 2022!
Serves 2 as a main dish or 4 as a side dish.
INGREDIENTS
250g dried green lentils
60g sultanas
1 large cauliflower or 2 small cauliflowers, cut into small florets
2 tablespoons olive oil
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon chilli flakes
Handful of parsley, roughly chopped
Handful of spinach
Salt
INGREDIENTS OF THE DRESSING
1 tablespoon lemon juice
2 tablespoons olive oil
2 garlic cloves – peel, place on a roasting tray with a drizzle of oil and roast in the oven for 10 minutes. Cool before putting in dressing.
2 heaped tablespoons tahini
INSTRUCTIONS
Preheat the oven to 245c.
Place the lentils in a pan filled with water and cook over a medium heat for 20 minutes until soft. Once cooked, drain and rinse with cold water to stop them from cooking any further.
Meanwhile, put the sultanas into a bowl of warm water and soak for 5-10 minutes. Once soaked, drain and leave to one side – this softens them and makes them juicy.
While the lentils are cooking, place the cauliflower florets in a large baking tray and mix with the olive oil, turmeric, cumin, chilli flakes and some salt, ensuring the florets are evenly coated. Roast for 10-15 minutes. We gave it another 5 minutes. Once cooked, remove and leave to one side while you whisk the dressing ingredients in a small bowl.
Once everything has cooked, mix all the salad ingredients in a serving bowl or plate and stir through the dressing.
Serve and enjoy!
Beautifully styled and propped by Claire Morgan.
