Middle Eastern-inspired salad

Name: Middle Eastern-inspired salad
Yield: Serves 6
Cuisine: Turkish recipes
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

Easy
online only

Easy
online only

Serves 6
1 hr

This Middle Eastern-inspired salad recipe is from Ella Woodward’s cookbook Deliciously Ella Every Day.

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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

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

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.

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.

delicious. tips

Ella says, ‘Make sure to use a large baking tray to roast the cauliflower and aubergines, or they’ll all sit on top of each other and become a little soggy.’

Recipe By

Ella Woodward

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