Middle Eastern-inspired salad recipe
This vegan salad from Deliciously Ella is perfect for lunchboxes. Spiced cauliflower, aubergine and lentils with an easy tahini dressing.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Wooden spoon
- Spoon
- Kettle
- Kitchen scale
Ingredients
- 1 cauliflower
- 2 aubergines
- 2 tsp tamari
- Olive oil
- 100g green lentils
- 20g fresh coriander leaves, finely chopped
- 200g pomegranate seeds
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp tahini
- 2 garlic cloves, crushed
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