Name: Cauli, Ginger, Lentil and Lemon Salad
Yield: Serves 2 as a side or 1 very generously
Ingredients: 1 small preserved lemon (optional, add 1 tsp extra lemon juice if unavailable); A generous handful of kale or chard – tough stalks removed – or spinach leaves; 2 fat cloves of garlic, peeled and minced or grated; Green olives, roughly chopped; Seeds of 1 pomegranate; 1 tbsp sun-dried tomatoes in oil, drained and roughly chopped; 2 cm piece of fresh root ginger, peeled and grated; ½ head of cauliflower; 1 tbsp lemon juice, fresh or bottled; 3 tbsp light cooking oil; 1 × 400 g tin of green lentils; Salt and black pepper, to taste

Preparation info

Serves
2
as a side

Difficulty
Easy

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

This simple, hearty salad takes just minutes to knock together and only improves by being left to sit in the fridge overnight so that the flavours really develop, making it ideal to throw together in the evening and take to work the next day. Kale is more robust if you want to leave this overnight, but spinach works well too. You can improvise with accoutrements; this is delicious with fresh herbs added, slow-roasted tomatoes, pomegranate seeds, finely chopped olives, toasted chopped nuts –