Deliciously Ella Every Day Recipe: Middle Eastern–Inspired Salad

This Ottolenghi-inspired dish is full of delicious Middle Eastern flavors. The roasted cauliflower, eggplant and lentils mix so well with lots of sweet pomegranates, cilantro and a creamy dressing of tahini and vinegar. The result is pretty magical! From Deliciously Ella Every Day.

Serves 6

For the salad
1 cauliflower
2 eggplants
2 teaspoons tamari
olive oil
salt and pepper
generous 1/2 cup Puy lentils
1/2 cup cilantro leaves,
finely chopped
generous 1 cup pomegranate
seeds

For the dressing
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons tahini
2 garlic cloves, crushed

Preheat the oven to 350°F (convection 325°F).

Chop the cauliflower and eggplants into bite-size pieces and place them on a large baking sheet with half the tamari, some olive oil, salt and pepper. Bake for 30 minutes.

Next, place the lentils into a saucepan with the remaining tamari and 2 cups of boiling water. Place the lid on the pan and bring the lentils to a boil again, then reduce the heat to a simmer and cook for about 20 minutes, until all the water has been absorbed.

Meanwhile, mix together all the ingredients for the dressing and let them sit for a while so the flavors can infuse.

Allow the cauliflower, eggplant and lentils to cool down for a few minutes, then combine them all in a salad bowl with the dressing, mixing gently.

Sprinkle with the cilantro and pomegranate seeds and mix so everything is lightly coated in the dressing, then serve.

Kitchen Know-How
Make sure to use a large baking sheet to roast the cauliflower and eggplants, or they’ll all sit on top of each other and become a little soggy.

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