‘The Green Kitchen at Home’ is a perfect inspirer for vegetarian cooking. The middle eastern salad with cauliflower and lentils is fabulous.
For 2p, roast 1 medium sized cauliflower – cut in little roses (no waste, so please, cut the stem in small cubes) and mixed with 3 table spoons of olive oil, 1 teaspoon of grinded cumin, ½ teaspoon of cinnamon, ½ teaspoon of ginger powder, 4 chopped garlic cloves, 40 grams of roughly grinded almonds, pepper and salt – on baking paper in the oven at 220° for 20-25 mins. Stir halfway. Cool down. Boil 150 grams of green or black lentils in salted water with a bay leaf for 15-20 mins, until al dente. Mix 1 sliced onion with 2 table spoons of lemon juice. For the dressing mix 1 ½ table spoon of sesame paste (tahini) with 1 table spoon of honey, the other part of the lemon juice, pepper and salt. Add water until you get a smooth texture. Mix cauliflower, lentils and onion. Put on a beautiful plate with 100 grams of dandelion salad. Finish with the dressing. This is a fabulous, healthy dinner. One of my favorites!