Cauliflower Puy Lentil Salad with Green Tahini Dressing

Golden roasted cauliflower, nutty Merchant Gourmet French Puy Lentils and earthy beetroot are topped with a fresh herb and lemon tahini dressing in this vibrant salad. Finished with a scattering of seeds, every bite is packed with texture, colour and bright, punchy flavours.

Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Cauliflower Puy Lentil Salad with Green Tahini Dressing
Ingredients
  • 1 small cauliflower, including the leaves and stalks
  • 2 tbsp olive oil
  • Sea salt and black pepper
  • 3 heaped tbsp tahini
  • 100ml water
  • 1–2 spring onions
  • A handful of fresh parsley
  • A handful of fresh mint
  • Juice of ½ lemon
  • Sea salt
  • 1 pouch Merchant Gourmet French Puy Lentils
  • 1 cooked beetroot, sliced
  • Mixed seeds, for scattering (optional)

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Puy Lentils
Puy Lentils
250G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Separate the cauliflower leaves from the head. Roughly chop the florets, stalk and leaves into bite-sized pieces and place on a large baking tray.
  3. Drizzle with the olive oil, season with sea salt and black pepper, then toss to coat evenly. Roast for 20–30 minutes until golden, crisp around the edges and tender throughout.
  4. Meanwhile, add the tahini, water, spring onions, parsley, mint, lemon juice and a pinch of salt to a blender. Blend until smooth and silky. Add a little extra water if needed to loosen the dressing.
  5. Arrange the Merchant Gourmet French Puy Lentils on a serving platter and top with the sliced beetroot and roasted cauliflower.
  6. Drizzle generously with the green tahini dressing and finish with a scattering of mixed seeds, if using.
  7. Serve warm or at room temperature.

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