The Sol Journal

One Tray Broccoli, Cauliflower and Lentil Warm Salad

recipes

One Tray Broccoli, Cauliflower and Lentil Warm Salad

11 October, 2023

Craving a delicious and wholesome meal that's a breeze to whip up? Try our Spring Power Salad - a nutritional powerhouse for packed lunches or easy dinners.

Serves: 4 as a side salad | 2-3 as a main meal

This salad is not only an exciting balance of springtime flavours but also a nutritional powerhouse for a packed lunch or easy dinner. Roasted cauliflower and broccoli offer essential fibre, while sugar snap peas and radishes add antioxidants and satisfying crunch. Protein-rich brown lentils boost satiety and medjool dates infuse a natural surprising  sweetness (sounds strange but makes the salad!).. The dressing has tahini to contribute a creaminess and healthy fats along with parsley, garlic, and lemon juice to bring the dressing to life whilst adding colour and flavour.

Ingredients

Dressing

2-3 tbsp olive oil
1/3 cup tahini
1/3 cup fresh parsley
2 garlic cloves
1 tablespoon maple syrup or honey
2 tbsp lemon juice about the juice of 1/2 of a lemon
1/4 cup water
Salt

Curry

½ head of cauliflower
1 head of broccoli 
1 can of brown lentils 
1 cup sugar snap peas thinly sliced
1 cup radishes thinly sliced
1/4 cup fresh mint chiffonade cut
2/3 cup pitted medjool dates roughly chopped
1/3 cup feta crumbled
2 tbsp lemon juice about 1/2 of a lemon
2 cups leafy green of choice (we used kale)
1 tablespoon of olive oil
Salt & pepper to taste

Method

  1. Preheat the oven to 180°C and roast the cauliflower and broccoli for 20-25 minutes until soft.
  2. Shred the snow peas, radishes, kale and mint by slicing them finely.
  3. Add the vegetables to a bowl with the chopped dates, rinsed brown lentils and crumbled feta.
  4. Toss to combine and add a squeeze of lemon juice, salt and a drizzle of olive oil. Taste and season to your preference, once you are happy it can be set aside.
  5. Place all dressing ingredients in a blender or food processor and blend to combine.
  6. When the baked vegetables are out of the oven. Pile a large serving of the feta & date salad topped with the baked vegetables and dressing. Enjoy as soon as you can!
  7. Option to serve with flatbreads for scooping or an additional protein of choice such as tofu or chicken.
  8. This salad can be made one day in advance and  keeps well, even with dressing. Store leftovers in an airtight container in the fridge for 2-3 days.