Middle Eastern-inspired salad recipe | delicious. magazine
This vegan salad from Deliciously Ella is perfect for lunchboxes. Spiced cauliflower, aubergine and lentils with an easy tahini dressing.
Ingredients
- For the salad
- 1 cauliflower
- 2 aubergines
- 2 tsp tamari
- Olive oil
- 100g green lentils
- 20g fresh coriander leaves, finely chopped
- 200g pomegranate seeds
- For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp tahini
- 2 garlic cloves, crushed
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