Cauliflower Puy Lentil Salad with Green Tahini Dressing
Ingredients
- whole cauliflower, including stalks and leaves
- Puy lentils
- beetroot
Dressing
- 3 heaped tablespoons tahini
- 100ml water
- 1-2 spring onions
- handful of parsley and mint or other herbs
- juice of half a lemon
- salt
Preparation
Slice the whole cauliflower, including stalks and leaves, and roast until crispy and golden.
For the green tahini dressing, blend 3 heaped tablespoons of tahini, 100ml water, 1-2 spring onions, a handful of parsley and mint or other herbs, juice of half a lemon, and salt until smooth.
Pair the roasted cauliflower with Puy lentils, beetroot, and drizzle with the green tahini dressing.
Tips
Use any herbs you have available for the dressing to reduce waste.
Include cauliflower stalks and leaves to make the recipe zero-waste.
