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  • Writer's pictureWatlington Climate Action Group

Summer Middle-Eastern Salad

Serves: 4 Total Time: 30 Minutes


1 cauliflower 4 tbsp olive oil 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground cinnamon Pinch of cayenne pepper Pinch of salt and black pepper

1 red onion, finally sliced 400g cooked lentils 12 pitted dried dates 80g toasted almonds 150g spinach

Dressing 2 tbsp tahini 2 tbsp lemon juice

2 tbsp water 2 tsp runny honey


1. Preheat the oven to 220°C and line a baking tray with greaseproof paper. 2. Trim and cut the cauliflower into florets. Coat the cauliflower with the spices and oil, and bake on the tray for 25 minutes until the cauliflower is golden and tender. 3. Place all the ingredients for the dressing in a bowl and whisk until smooth. Toss in the lentils until well covered. 4. Thinly slices the dates and roughly chop the almonds. Add half to the lentils along with the cooked cauliflower, sliced onion and the spinach. 5. Scatter the remaining dates and almonds around the top of the dish and serve.

Notes. For a nut free version use sunflower or pumpkin seeds.

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