Broccoli, Cauliflower and Lentil Salad with Tahina Dressing

Name: Broccoli, Cauliflower and Lentil Salad with Tahina Dressing
Yield: Serves 6–8
Ingredients: 1 lemon, juiced; 80–100 ml water; 125 ml tahina paste; pinch of salt; 400 g broccoli; 80 ml small brown lentils; 400 g cauliflower; 200 g Rosa tomatoes; 70 ml extra virgin olive oil; pinch of salt and freshly ground black pepper to taste; 40 g wild rocket; 1 clove garlic, crushed; 15 g sunflower seeds, toasted

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Ingredients

80 ml small brown lentils
400 g broccoli
400 g</

Starter
Vegan
Gluten-free

Method

Cook the lentils in 3 times the mount of water until they are just soft. Strain off the water and allow them to cool slightly while preparing the rest of the elements.

Prepare the tahina dressing by whisking all the ingredients together until smooth. Keep the dressing aside in the fridge until you are ready to use it.

Preheat the oven to