Author Notes
A deliciously simple yet stunning salad, perfect for your next pot luck or picnic —Dearna Bond
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Ingredients
- Chermoula
-
80 milliliters
olive oil
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2
minced garlic cloves
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2 tablespoons
finely chopped flat-leaf parsley
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0.5 tablespoons
smoked paprika
-
1 teaspoon
dried chilli flakes
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1 teaspoon
sugar
-
1 tablespoon
freshly squeezed lemon juice
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2 teaspoons
finely grated lemon rind
-
1 teaspoon
salt
- Salad
-
1/3
large head of cauliflower
-
1
can brown lentils, drained
-
1/2
small red capsicum (pepper), thinly sliced
-
2 tablespoons
roughly chopped flat-leaf parsley
-
80 grams
feta, crumbled
Directions
-
Make the dressing first by combining all the ingredients in a jar and shaking to mix. Allow to sit for at least half an hour before serving to allow the flavours to infuse the oil.
-
To make the salad, chop the cauliflower with a sharp knife or alternatively process it in a food processes – you want a fine crumb, around the size of couscous.
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Mix the chopped cauliflower, half the feta and lentils together and then add to a serving tray. Top with the chopped greens, capsicum and remaining feta, and then drizzle over the dressing.
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