Deliciously Ella’s Middle Eastern-inspired salad
This Middle Eastern-inspired salad recipe is from Ella Woodward’s cookbook Deliciously Ella Every Day.
Ella’s warming pesto butter beans is another quick and easy vegan main or side.
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Ingredients
For the salad
- 1 cauliflower
- 2 aubergines
- 2 tsp tamari
- Olive oil
- 100g green lentils
- 20g fresh coriander leaves, finely chopped
- 200g pomegranate seeds
For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp tahini
- 2 garlic cloves, crushed
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Chop the cauliflower and aubergines into bite-size pieces and put them on a large baking tray with half the tamari, some olive oil, salt and pepper. Bake for 30 minutes.
- Next, put the lentils in a saucepan (that has a lid) with the remaining tamari and 500ml boiling water. Place the lid on the pan and bring the lentils to the boil again, then reduce the heat to a simmer and cook for about 20 minutes or until all the water has been absorbed.
- Meanwhile, mix together all the ingredients for the dressing and let them sit for a while so the flavours can infuse.
- Allow the cauliflower, aubergines and lentils to cool down for a few minutes, then combine them all in a salad bowl with the dressing, mixing gently. Sprinkle with the coriander and pomegranate and mix so everything is lightly coated in the dressing, then serve.
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