Broccoli, Cauliflower and Lentil Salad with Tahina Dressing

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

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