Middle Eastern Cauliflower & Lentil Salad

The flavours in this are immense! Full of lovely plant-based fibre, this nutritious and tasty recipe will leave you completely satisfied. Ideal for my menopausal ladies who are trying to manage their symptoms. I would say this is one for the adults in the house (it’s not something my little one would go near) Make the 4 portions and have the remainders for lunch the next day, you will not regret it!

Recipe is from Green Kitchen at Home cookbook by David Frenkiel and Luise Vindahl

  • 1 cauliflower
  • 4 tablespoons extra virgin olive oil (I used rapeseed oil)
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of cayenne pepper
  • Sea salt and freshly ground black pepper
  • 400g cooked lentils (I used a can)
  • 12 soft or dried dates, pitted
  • 75g almonds
  • 1 small red onion, finely sliced
  • 100g baby spinach
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice (I used 1 whole lemon)
  • 2 tablespoons water
  • 2 teaspoons honey
  • Sea salt and freshly ground black pepper
  1. Heat your oven to 220/gas mark 7 and line a baking tray with grease-proof paper.
  2. Cut the cauliflower into small florets and place in a large bowl. Drizzle with the oil and spices and mix to coat well. Tip onto your prepared baking tray and cook in the oven for 25 minutes until tender. Allow to cool.
  3. Slice the dates, roughly chop the almonds, and finely slice the onion. Toss with all the other salad ingredients to combine.
  4. Divide into 4 serving dishes and top with the cauliflower.
  5. Mix all your dressing ingredients until well combined and spoon over the top of the salad.
  6. EAT

This proved to be one of the most popular dishes in my Facebook Community. For this and other menopause friendly recipes pop on over to my recipe section.

Julie x


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