A delicious, crunchy salad, perfect for packing up and enjoying on a summer picnic! The cauliflower is lightly chargrilled, giving it that smoky flavour reminiscent of a summer barbeque, then it’s tossed with warm, lemony lentils and topped with fresh broccoli, radishes and pomegranate seeds!
Salads definitely don’t have to be boring, this one is definitely proof of that! It’s full of exciting flavours and textures which is the key to making each mouthful unique and interesting! It’s also perfect for making ahead and storing in the fridge, ready for a quick lunch if you need one. Enjoy it warm or cold, it’s great either way!
What’s the weather doing where you are? We had a hint of spring that now seems to have regressed into grey cold weather :( Maybe I’ll have to keep making batches of this colourful salad to make up for all the grey outside!! I hope you love this salad as much as I do!!
Chargrilled Cauliflower Salad with Lentils and Pomegranate
A delicious, crunchy salad, perfect for packing up and enjoying on a summer picnic! The cauliflower is lightly chargrilled, giving it that smoky flavour reminiscent of a summer barbeque, then it’s tossed with warm, lemony lentils and topped with fresh broccoli, radishes, and pomegranate seeds!
100g (3.5oz) Green Lentils (dry weight),
1 Head of Cauliflower,
1/2 a Head of Broccoli,
1 Avocado, 4-5 Radishes,
Seeds from 1/2 a Pomegranate,
Small handful of Mustard Cress for Decoration,
Juice of 1/2 a Lemon,
1 Tablespoon Olive Oil,
Salt and Pepper to Taste.
Bring a large pot of water with a pinch of salt to the boil. Cook the lentils for 25-30 minutes.
While the lentils are cooking, chop the cauliflower into florets and then each floret in half length ways so that each one has a flat side. Lightly brush a griddle pan with olive oil and grill the cauliflower on a high heat until lightly charred.
Chop the broccoli into small florets and slice the radishes finely.
Drain the lentils once cooked and toss with the lemon juice, olive oil, salt and pepper. Top the lentils with the cauliflower, broccoli and radishes, then roughly chop the avocado and sprinkle this on top with the pomegranate seeds and cress.
Notes: Recipe will store well in an airtight container in the fridge for up to 3 days. Delicious warm or cold!