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Roasted Cauliflower, Tahini & Lentil Salad

Love & Lemons
  • minutes
  • Serves 4 to 3

INGREDIENTS

2 cups

Arugula

4

Dried apricots or dates

1 cup

French green lentils

1

Lemon, wedges

1

Microgreens

1/4 cup

Pickled onions

1/4 tsp

Dijon mustard

6 tbsp

Lemon juice

1/4 cup

Olives or 1 tablespoon capers

1/4 cup

Tahini

1

Black pepper, freshly ground

1 1/4 tsp

Sea salt

1

Sea salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

1

Olive oil, Extra-virgin

1/4 cup

Pine nuts

1 1/2 cups

Water

1

Water

Florets from 1 small cauliflower