I’ve been trying recently to make salads that combine a bunch of produce and taste like they could be served in Paris (“Feed me like one of your French girls”). This was a great combo of some cherry tomatoes that were a couple days away from their expiry date, roasted cauliflower (which is my all-time fav), chickpeas, mediterranean olives and lemons, topped with a lemon-tahini drizzle and served over a quinoa and bulgur mix. It seems way fancier than it is, takes about 10 minutes tops to throw together, minus cooking time, and makes a ton of a really healthy, super filling dish for lunch or dinner.
Roasted Cauliflower, Tomatoes, Chickpeas, Lemons and Olives with Quinoa and Lemon-Tahini Dressing
Two 15.5-oz. cans of chickpeas, rinsed and drained
One lemon, sliced into fairly thin rounds
Half a large head of cauliflower, cut into bite-size slices
1/3 cup olives, pitted
1.5 cups cherry tomatoes
One cup dry quinoa, or quinoa/bulgur mix, which is delicious and takes approx. 10 minutes from start to finish to cook
This dressing is so simple, so delicious and can be used as a drizzle over anything from roasted veggie sides – it would be fantastic over roasted asparagus – to a salad or a hearty dish over grains. It keeps for about a week but honestly, you’ll be lucky if it lasts for more than a day. Enjoy.
Lemon-Tahini Dressing (makes about 1.5 cups)
1/4 c. fresh lemon juice
1/3 c. tahini
1/3 c. water
1 tbsp. EVOO (lemon olive oil, if you have it, is amazing in this)
1 large garlic clove, pulverized or finely grated on a microplane
1/2 tsp. cumin
1/3 tsp. salt
Combine all ingredients, then stir really really well until it reaches a “drizzle” consistency – you want it to slightly coat a spoon, but also pour off pretty easily. Make sure you eliminate all the lumps of tahini – you want this to be smooth.
Season to taste with more lemon juice, salt and olive oil as needed.
Serve and enjoy, or keep in the fridge up to a week.
Apparently my new thing is to just combine some grains/legumes, roast some veggies, toss it with some fresh herbs and there you go: a delicious side, or main, that goes with almost everything. Rosted radishes are among my very favorite roasted veggies – you can get a big bundle of them for about a dollar right now, and organic carrots are about $1.50, so this whole dish couldn’t possibly cost more than $5 total. I honestly don’t know what my deal was with avoiding lentils for so long. They’re super healthy, filling and delicious, too! Enjoy.
Quinoa, Lentil and Herbed Root Vegetable Salad
1 Cup green lentils, cooked
1 C. uncooked quinoa (makes approx. 2.5 cups)
6 large carrots, peeled and sliced into 1/4 inch sticks
1 cup radishes, quartered
1 tbsp. EVOO
Kosher salt & fresh pepper
Fresh dill & fresh flat-leaf parsley, one generous tbsp. each.
Sprinkle herbs de provence (optional)
Preheat oven to 425.
Prepare the veggies. In a roasting dish, toss with EVOO, kosher salt, fresh pepper and herbs de provence. Cook approx. 25 minutes or until roasted, turning once or twice.
Cook lentils according to package directions (should take about 25 minutes).
Cook quinoa according to package directions (should take about 20 minutes).
While everything is cooking, make an herbed lemon-yogurt dressing. Combine greek yogurt, lemon juice, salt and shredded garlic, then add chopped herbs.
Combine roasted veggies, lentils and quinoa, then top with the remaining fresh dill and parsley.
Top with a little herbed lemon-yogurt dressing and enjoy!