This is a great winter salad, with plenty in there to keep you going.
- 400g broccoli, cut into even-sized florets
- 400g cauliflower, cut into even-sized florets
- 4 garlic cloves, skin on
- 2/3 cup (160mL) EVOO
- 1 1/2 tsp baharat (Middle Eastern spice mix)
- 1L vegetable stock
- 1 cup green Puy-style lentils
- 1 bay leaf
- Juice of 2 lemons
- 1 cup flat-leaf parsley, chopped
- 3/4 cup (75g) walnuts, toasted
- 250g haloumi, cut into 1cm-thick slices (or chopped - whatever)
- 2 tbsp runny honey
- Preheat oven to 220ºC. Place broccoli, cauliflower and garlic in a single layer on two foiled baking trays. Drizzle over 1/3 cup oil, then sprinkle with baharat and season. Roast vegetables until tender and charred on the outside.
- Meanwhile, place the stock in a large saucepan over high heat and bring to the boil. Add lentils and bay leaf, bring to a simmer, then reduce heat to low and cook for 25-30 minutes until lentils are cooked but still retain some bite. Drain.
- Squeeze roasted garlic from skins into a bowl. Mash until creamy, then squeeze in the lemon juice and season, whisking to combine. Whisk in 2 tbsp oil. Toss dressing through hot lentils. then add roasted vegetables, herbs and walnuts.
- Heat remaining oil in a frying pan over medium heat. Cook haloumi, turning once, for 3-5 minutes or until golden. Drizzle over the honey and cook for a further 1 minute until sticky and caramelised.
- Serve salad warm scattered with haloumi.
Preparation time: 20 minutes
Cooking time: 40 minutes