Roasted Cauliflower Salad with Tahini Dressing

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Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Aubergine and Spinach Salad

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Aubergine and Spinach Salad
This salad has a great mix of flavours with the spinach, aubergine, red onion, sun dried tomatoes and pine nuts. Some of the spinach has been wilted to add to the flavour. I usually serve this with some roasted sweet potato and hummus on the side. Spinach is an excellent source of plant based iron, it is low in calories and virtually fat free. It is also a rich source of phytonutrients. It is also a powerful antioxidant.
Instructions
  1. Place the sliced aubergine on a baking tray and drizzle with 1 tbsp of olive oil. Place in oven on 180C for 20-25 mins until cooked. Remove and set aside - slicing into quarters the rounds of aubergine.
  2. Make the salad dressing by combining all the ingredients into a blender - blend until smooth. Set aside.
  3. Place the pine nuts into a dry pan and heat slowly for 2-4 mins on a low heat to slightly brown the nuts. Stir continuously. Set aside.
  4. Place the sliced onion into a frying pan with 1 tbsp oil and fry for 10 mins or until the onion is soft. Add the sun dried tomatoes, and 100g of spinach. Cook until the spinach wilts. Add the aubergine and stir thoroughly.
  5. On a large serving dish, place the remaining 200g of fresh spinach. Then add the onion, tomato and aubergine mixture to the fresh spinach. Pour over the dressing and toss everything together. Scatter over the pine nuts and serve.

Warm Lentil, Celery and Tomato Salad

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Warm Lentil, Celery and Tomato Salad
This is a quick and easy salad which is full of protein, good fats and nutrients like magnesium, potassium and iron. The salad has a tahini dressing and is served with rocket or spinach.
Instructions
  1. Heat oil in frying pan and add the cherry tomatoes, garlic, celery and onion and sauté gently for 5 minutes. Stir in the lentils and olives and heat through.
  2. Make the dressing by whisking all the ingredients together until combined - add 2 tablespoons of warm water to thin the dressing.
  3. Pour the dressing over the lentils in the pan and stir until warmed through.
  4. Put the rocket or spinach onto a plate and then pile the salad on top. Serve.