Description
Vegan salad packed with flavour as well as goodness!
Ingredients
Scale
1 large sweet potato, skin left on, scrubbed and cut into medium chunks
1 cauliflower, cut into large florets, stalk diced
1 tbsp garam masala
3 tbsp groundnut oil
2 garlic cloves
200g puy lentils
thumb-sized piece ginger, grated
1 tsp Dijon mustard
1½ limes, juiced
2 carrots
¼ red cabbage
½ small pack coriander
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray.
- Add the garlic and roast for 30-35 mins until cooked.
- Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
- Remove the garlic cloves from the tray and squish them with the blade of your knife.
- Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice.
- Whisk, then tip in the warm lentils, stir and season to taste.
- Coarsely grate the carrots, shred the cabbage and roughly chop the coriander.
- Squeeze over the remaining lime juice and season to taste.
- Divide the lentil mixture between four bowls (or four containers if saving and chilling).
- Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.
- Prep Time: 20
- Cook Time: 35
Nutrition
- Calories: 350