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Roasted Cauliflower Lentil Salad by MasterChef Arum Nixon
Kate Willbourn
We recently had our favourite MasterChef contestant & top 5 finalist, Arum Nixon, curate the Oct/Nov Discovery Box. This seriously delicious box contained some of Arum's favourite ingredients to cook with, including the Box Grove Vineyard Verjuice + Wits End gorgeous lentils which are a star ingredient in this gutsy cauliflower lentil salad recipe.
Thanks for the delicious recipe Arum!
Roasted Cauliflower, Lentil Salad
Ingredients:Lentils:
- 1 cup dried Wits End Humble Hurricane lentils, rinsed *
- 2½ cups vegetable stock
Roasted cauliflower:
- 1 small cauliflower
- 1 red onion, peeled and trimmed
- Olive oil
- Sea salt flakes
- 1 tbs cumin seeds
Pickling liquid:
- ½ cup white vinegar
- ½ tbs salt
- ½ tbs sugar
Dressing:
- 2 tbs reserved cooking liquid from the lentils
- 1 tsp Box Grove Verjuice *
- 2tbs olive oil
- Salt to taste
Spiced yoghurt:
- 100g plain yoghurt
- 1 tsp ground cumin
- 1 tsp lemon juice
- Salt to taste
Greens:
- Handful baby spinach leaves, washed
- Handful coriander leaves, washed and picked
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