About the Recipe
A platter salad made for sharing.
Zesty, spiced, sweet, and crunchy – all the textures and flavours your gut and tastebuds will thank you for.
It’s plant based, gluten free, and packed with fibre, antioxidants, and that feel-good fuel your body craves – whether it’s for a picnic, BBQ, or slow Sunday lunch.
But… can we look past the overly toasted coconut flakes? Still added crunch, still delish.
Ingredients
1 head cauliflower
1 lemon, juiced
1/2 tsp celtic salt
2 tbsp extra virgin olive oil
2 tbsp curry powder
4 stalk kale, de-stemmed and leaves shredded
sprinkle, pepper
1 400g tin lentils, drained and rinsed
1/2 bunch parsley, leaves picked
1/3 cup dried currants
1/3 cup coconut flakes, toasted
DRESSING
1 tsp maple syrup
2 tsp water
1 lemon, juiced
1 tbsp hulled tahini
Preparation
Step 1
Preheat oven to 180°C and line a tray with baking paper.
Step 2
Chop the cauliflower into florets, place on the tray, drizzle with olive oil, and sprinkle with curry powder, salt, and pepper. Roast for 40 minutes until golden.
Step 3
While roasting, massage the shredded kale with lemon juice and set aside.
Step 4
Whisk together all dressing ingredients in a small bowl.
Step 5
Once the cauliflower is ready, add it to a bowl with lentils, parsley, and currants. Toss with half the dressing.
Step 6
To serve, layer the kale on a platter, top with the cauliflower mix, drizzle with remaining dressing, and sprinkle with toasted coconut flakes.
Enjoy 💕