Roast Cauliflower, Lupin & Pistachio Salad - Grains & Legumes Nutrition Council
Roast cauliflower, lupin, and pistachio salad with tahini dressing and mint. Perfect for lunch or dinner, packed with plant-based nutrients.
Ingredients
- 1 small cauliflower, cut into small florets
- 2 tbsp olive oil
- Sea salt, fresh ground black pepper
- ½ cup lupin flakes
- ½ cup tahini
- 2 clove garlic, crushed
- Juice 1 lemon
- 1/3 cup pistachio, toasted, crushed
- 1/3 cup pepita seeds, toasted
- ½ cup flat leaf parsley, roughly chopped
- 1 cup mint, picked
- 1 tbsp chardonnay vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp za’atar
- 1 lemon cut into wedges, to serve
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