detour. My kitchen

Salads · FIRST EDITION

Cumin cauliflower & lentil salad

Warm roasted cauliflower, earthy lentils and sharp lemon with plenty of parsley.

35 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

If roast vegetables are your thing, turn them into a full salad with lentils and cumin.

Here’s how.

  1. 1

    Season the cauliflower

    Heat oven to 220°C / 425°F (200°C fan). Toss cauliflower with half the oil, cumin and salt.

  2. 2

    Roast until golden

    Spread on a tray and roast for 25 minutes, turning halfway, until tender with browned edges.

  3. 3

    Prepare the base

    Toss lentils, cucumber and parsley with remaining oil and half the lemon juice.

  4. 4

    Bring warm and cool together

    Fold the warm cauliflower through the salad. Taste and add more lemon if needed. Serve warm or at room temperature.

Small florets roast quickly. Leave space between them to get colour on the edges.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.