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Lentil Salad with Roasted Cauliflower and Tahini Yogurt
(0)
40 min
Under an hour
Knuspr-Küche
Dieser orientalisch inspirierte Linsensalat vereint die nussigen Aromen von geröstetem Blumenkohl mit einer cremigen Tahini-Joghurt-Sauce. Frische Petersilie und spritziger Granatapfel sorgen für eine wunderbare Leichtigkeit – ein gesundes und sättigendes Gericht, das perfekt als leichtes Mittag- oder Abendessen serviert werden kann.
Preparation method
Preheat the oven to 220 °C top/bottom heat.
Divide the cauliflower into small florets. In a bowl, mix with curry powder, chili powder, salt, and 2 tbsp olive oil until all florets are evenly coated. Spread on a baking sheet lined with parchment paper and roast in the oven for approx. 25 minutes.
Rinse the pre-cooked lentils and place them in a bowl. Mix with the juice of half a lemon, a pinch of salt, 1 tbsp olive oil, and the finely chopped parsley.
Chef's tip
For a vegan option, you can simply replace the Greek yogurt with a plant-based alternative made from soy or coconut.
Ingredients
Nutritional values
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