Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place a sheet of parchment paper in a baking sheet.
Step 3
Wash and pick uncooked
Green Lentils (190 g)
. Place lentils in a small pot and cover it with 2 cups of water. Bring it to a boil and let it simmer for 20-25 minutes. Drain and discard the water. Set lentils aside to cool.
Step 4
Whisk together
Olive Oil (60 mL)
,
Ground Cumin (as needed)
,
Ground Cinnamon (as needed)
, and
Ground Ginger (as needed)
.
Step 5
Pour over the
Cauliflower (1)
. Give it a large stir (preferably using your hands) making sure that most of the florets are covered with the mixture.
Step 6
Distribute them evenly on the baking sheet and roast for 25-30 minutes. Take them out of the oven and set aside to cool.
Step 7
Reduce oven temperature to 350 degrees F (180 degrees C). Spread the
Sliced Almonds (70 g)
on the same baking sheet and toast for 8-10 minutes in the oven, gently tossing them halfway through. Take them out of the oven and let them cool.
Step 8
Make the tahini dressing by whisking
Tahini (50 g)
,
Honey (30 g)
, juiced
Lemon (1)
, and
Water (30 mL)
. You can add more water based on the consistency you prefer.
Step 9
Place the greens in a large salad bowl.
Step 10
Add in the
Salad Greens (225 g)
, cauliflower, cooked lentils, toasted almonds,
Medjool Dates (10)
, and
Red Onion (1)
.
Step 11
Drizzle it with the tahini dressing. Gently toss it while making sure that the dressing is distributed evenly within the salad.
Step 12
Serve immediately and enjoy!
