This Ottolenghi-inspired dish is full of delicious Middle Eastern flavors. The roasted cauliflower, eggplant and lentils mix so well with lots of sweet pomegranates, cilantro and a creamy dressing of tahini and vinegar. The result is pretty magical! From Deliciously Ella Every Day.
For the salad
2 teaspoons tamari
salt and pepper
generous 1/2 cup Puy lentils
1/2 cup cilantro leaves,
generous 1 cup pomegranate
For the dressing
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons tahini
2 garlic cloves, crushed
Preheat the oven to 350°F (convection 325°F).
Chop the cauliflower and eggplants into bite-size pieces and place them on a large baking sheet with half the tamari, some olive oil, salt and pepper. Bake for 30 minutes.
Next, place the lentils into a saucepan with the remaining tamari and 2 cups of boiling water. Place the lid on the pan and bring the lentils to a boil again, then reduce the heat to a simmer and cook for about 20 minutes, 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 flavors can infuse.
Allow the cauliflower, eggplant 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 cilantro and pomegranate seeds and mix so everything is lightly coated in the dressing, then serve.
Make sure to use a large baking sheet to roast the cauliflower and eggplants, or they’ll all sit on top of each other and become a little soggy.