Pomegranates are in season and add sparkle to any dish. We’ve partnered the seeds here with roasted cauliflower to make a very pretty (and delicious) Christmas salad. If you’re still deciding on a dish to contribute to the table over the holidays, this recipe has you covered!
This salad could easily stand alone as a main course but is also the perfect side to barbecued fish or meat. If you’re using canned lentils, opt for the little green lentils rather than the large flat green ones which can go a bit mushy.
Za’atar is a middle eastern herb and spice blend, usually made from dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. We bought ours from Harris Farm but you can make your own if you have time.
You will need
- 1 small head of cauliflower, broken up into small florets with leaves
- Baby golden beetroot x 5, washed and quartered (or regular beetroot)
- 100g French lentils, cooked until al dente (can use canned)
- Handful of parsley leaves, chopped
- Handful of rocket leaves
- Seeds from half a pomegranate
- Handful of flaked almonds, toasted (can use pistachios or hazelnuts as alternative)
- 1 tbsp za’atar spice mix (can use sumac instead)
- Olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 tsp cinnamon
- 1/4 tsp ground cumin
What you do
In a roasting tin, toss the cauliflower and beetroot with the za’atar and 2 tbsp olive oil and place in a preheated oven (210℃ fan assisted) for 30 minutes or until golden.
Meanwhile, cook the lentils (if using dried) in lots of hot salty water until al dente, chop the parsley and toast the almonds in a dry fry pan over high heat. Make the dressing by vigorously mixing 4 tbsp olive oil with the lemon juice, cinnamon and cumin plus salt and pepper to taste. Once cooked and golden, take the cauliflower and beetroot out of the oven and let it cool to room temperature. Rinse the cooked lentils in cold water.
Combine the cooled cauliflower, beetroot, lentils, parsley, rocket and half the pomegranate seeds and almonds in a salad bowl and toss with the dressing. Serve with the remainder of the pomegranate seeds and flaked almonds scattered over the top.
Been tasked with more than one salad/plate for Christmas day? Check out some of our other quick, healthy and tasty dishes that are perfect for festive feasting.
Tell us, readers… what will be your contribution to the table at Christmas?