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Warm salad of oven-roasted cauliflower
Ingredients
1 large cauliflower cut into medium florets
¼ cup light olive oil
1 teaspoon sea salt
1¼ cups cooked French puy lentils
250g (9 ounces) feta cheese cut into ½ inch cubes
1 cup stoned black olives, preferably kalamata
50g (2 ounces) watercress leaves
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper
Method
Preheat the oven to 220° C
Combine the cauliflower, light olive oil and salt in a large serving bowl, then transfer to a large deep tray or casserole. Roast for about 20 minutes or until the cauliflower is slightly golden and cooked al dente.
Return the hot cooked cauliflower with any pan juices to the serving bowl. Fold the cauliflower with the lentils, feta cheese, olives and watercress. Whisk together the balsamic vinegar and extra-virgin olive oil and pour over the salad. Gently toss. Serve immediately, with grindings of black pepper.
Supplied by Kurma Dasa, from “Vegetarian World Food”, Chakra Press
