Play Hard

Cauliflower and Lentil Salad

Written by High Life North
Published 19.01.2021

By Dorothy Miles

Tuesday has rolled around again! I have yoghurt and bran flakes for breakfast with a banana, and a cup of tea, of course. As I eat, I read the news and read some of the foodie newsletters that have landed in my inbox over the weekend.

I spend the first chunk of my morning reading and replying to emails for work and updating the records from last week. Before I know it, it’s noon and time for another cup of tea! I’m already thinking about what I’ll have for lunch too. I pop a couple of eggs on to boil while I’m waiting for the kettle to click: I think it’ll be some boiled eggs with salad, and the last of that coleslaw from Friday.

My afternoon is filled with a meeting and a pile of admin. I spend a bit too long browsing through chocolate recipes for some Valentine’s menus I’m developing and have to battle the urge to sneak back to the kitchen to sniff out the last Chocolate Orange leftover from Christmas. I do resist though, consoling myself with another cup of tea and a satsuma instead.

Dinner is super quick and easy to make tonight, as it’s a hash of leftovers from the weekend. Here we go…

Serves two

Ingredients:

  • ½ cauliflower (remaining 500g ish)
  • Olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt
  • Leftover lentils
  • Small bunch coriander
  • Juice ½ lemon
  • ½ tbsp extra virgin olive oil
  • Sprinkle chilli flakes
  • Cheddar, to serve

 

Method:

 

1. Dinner begins the same way it did last night. I preheat the oven to Gas 7/220/200 fan and portion up the cauliflower. Again, don’t waste the tender young leaves of the stalk. I pop them in a roasting tray with salt and oil and a smattering of cumin and paprika, massaging the spices into the nooks and crannies with my hand. Into the oven for 20 minutes to roast.

 

2. Meanwhile, I make a quick herby dressing to balance the dish. I take a small bunch – about ¼ of the pack – of coriander and roughly chop it. In a small bowl, I mix it with a bit of extra virgin olive oil and the juice of half a lemon. I love cooking like this.

 

3. After 20 minutes, the cauliflower is beginning to char and soften. I stir it around in its spices then add about 2/3 of the leftover lentils and a couple of tbsp of water. They sizzle as they hit the hot metal. Back into the oven for another 10 minutes.

 

4. I spoon the coriander dressing over the hot veg, and spoon the lentils and cauliflower into bowls. To finish our dinner, I crumble over a little bit of cheddar and add a handful of salad leaves. Even my cauliflower-hating boyfriend tells me that it’s pretty tasty so this one is a win. 

 

 

 

Other stories by High Life North
A month in the life of Laura KIngston - editor of High Life North magazine
02.12.2023

A month in the life of our editor – November

High Life North
Bistro Greggs Fenwick Newcastle Pop Up Fine Dining Restaurant
29.11.2023

Bistro Greggs launches at Fenwick Newcastle

High Life North
Three Mile Gosforth
11.11.2023

Christmas is coming at Three Mile, Gosforth. Here are the dates for your diary

High Life North
Pizza Dough Co at Three Mile in Gosforth
08.11.2023

Pizza Dough Co at Three Mile in Gosforth is the family-friendly neighbourhood eatery with a new menu to check out

High Life North
Derwent Manor Hotel
04.11.2023

A Christmas market, baking with elves and NYE in a Tipi – the festive events at Derwent Manor Hotel this 2023

High Life North
Rest at the Nest County Durham Staycation Lodges
25.10.2023

Rest at the Nest – a perfect couple’s staycation in County Durham

High Life North