Curried Cauliflower Salad with lemon, lentils, chickpeas and watercress⁣ ⁣ Happ…

Curried Cauliflower Salad 🌱 with lemon, lentils, chickpeas and watercress⁣

Happy Saturday Everyone! 🥳 Patiently awaiting a decent hour to have a nice cool glass of wine by the pool… is it to early to say that 👀⁣

I’m doing another Canada to UK comparison because it still boggles my mind how many differences there are between living in each or the countries!⁣

The one thing that still shocks me about the UK is how small the veggies are 😅 like a cauliflower head is the size of my hand in London! To be fair, I truly forgot how large the vegetables are here in Ontario- this one ORGANIC cauliflower head was bigger than my head, and gave me 8 large portions worth of food! And let me tell you, all these leftovers have kept me going the past few days 😋⁣

The flavours here are 👌🏻 and it is SO filling. I find that heavy flavours like cumin, and curry are really accentuated by lemon and cooled down by yoghurt so highly recommend a squeeze of lemon and maybe some mint or coriander chopped up in Greek or plain yoghurt as a dressing 🙃⁣

-1 large head cauliflower, cut into florets⁣
-2 courgette/zucchini’s, in thick half moons⁣
-a handful of button mushrooms (optional)
-1/2 tsp cumin⁣
-1 tsp curry powder⁣
-1/4 tsp coriander seed⁣
-zest of one lemon⁣
-salt and pepper⁣
-2 tbsp sesame oil⁣
-1/4 cup black lentils (optional)⁣
-1 can chickpeas, drained and rinsed⁣
-handful watercress⁣

1. Preheat oven to 425C. Combine the cauliflower, zucchini, mushrooms, and spices, oil and lemon zest well in a pan. Put in the oven for 20 min. ⁣

2. Cook the lentils as per box instructions if using. Set aside. ⁣

3. Add the chickpeas to the roasting pan and toss. Bake for another 20-25 minutes or until cauliflower is well browned. Remove from oven, toss the lentils if using and mix in a handful of watercress. ⁣

Serve hot or cold with yogurt and lemon 😌🍋⁣

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