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- 1/2 cup puy lentils
- 1 bay leaf
- 2 cloves garlic
- 1/2 large cauliflower, broken into small florets
- 100g broad beans, fresh or frozen
- 1 handful black olives, halved and pitted
- 1/2 preserved lemon, finely chopped
- 1 teaspoon cumin seeds, toasted and lightly ground
- 1 handful coriander
- 1 handful sunflower seeds, toasted
- 100g greek set yogurt
- 1 tablespoon tahini
- 1 clove garlic, minced
- pinch salt
- 1 teaspoon cumin seeds, toasted
- Pop lentils in a medium saucepan along with the bay and garlic and cover with plenty of cold water. Bring to the boil, with the lid off, and simmer until soft but still with a bite, about 15-20 mins.
- Bring a pan with a steamer to the boil. First cook the broad beans, giving them just a few minutes so that their skins easily pop off. Remove the cooked beans from the steamer and run under the cold tap to stop them cooking. You don’t have to, but I like to pod my beans. If you’re going to do so, do it now!
- Next, pop the cauliflower in the steamer and remove after a minute or two, when the florets just begin to soften but still retain a crunch. Transfer the cooked cauliflower to a large bowl and whilst still warm, dress with lemon juice, a good glug of olive oil, salt and pepper and mix well. Stir in olives, broad beans, cumin and coriander. Gently mix to combine all the flavours.
- Now for the cumin yogurt. Simply mix all the ingredients together, taste and adjust seasoning as needed.
- Divide the salad between two bowls and drizzle each with cumin yogurt and a sprinkling of seeds.