Cauliflower, Sweet Potato and Lentil Salad

(4 people)

1 x cauliflower
2 x medium sweet potatoes
1 x red onion
1 x cup silvered almonds
2 x tins lentils
1 bag spinach & rocket mix
1 bunch parsley
6 tbsp water
6 tbsp rice wine vinegar
1 tsp coconut sugar
1/2 cup mango chutney
2 tsp apple cider vinegar
Olive Oil
Salt & Pepper


Cauliflower & Sweet Potato:
Preheat oven to 240 degrees
Cut the cauliflower into small florets
Peel and chop sweet potato into cubes
Place them on an oven tray
Season with turmeric, salt & pepper
Drizzle with olive oil and toss
Roast in the oven for 20 - 25 minutes or until tender

Pickle the onions:
Thinly slice red onion
Combine water, rice wine vinegar, pinch of salt and coconut sugar
Mix together and set aside

Chop parsley
Combine mango chutney, apple cider vinegar & coconut sugar
Drizzle with olive oil
Season with salt & pepper

Almonds & Lentils:
Drain and rinse lentils
Heat a large frying pan
Roast silvered almonds until golden
Transfer to a plate
Drizzle frying pan with olive oil and add lentils
Cook until heated through

Bring it together & serve:

Place a bed of spinach and rocket mix in a large bowl
Top with cooked sweet potato, cauliflower & lentils
Add the dressing
Toss to coat
Drain the pickled onions
Place salad in bowls and top with pickled onion silvered almonds. 

Enjoy !

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© Copyright Nicola Marie Richardson