This wonderful rich salad is not only a healthy dinner but a piece of edible art. It literally feels like painting on the plate when you have such a beautiful harmony of the various shapes and vivid colours in one dish. The deep black of the beluga lentils and reds of the radishes hiding in the green field of sugar snaps, Romanesco, grapes, spring onions and spinach will brighten up your dinner table and make any night a celebration.
Mixing the salad with roasted vegs is not only a really healthy and filling addition but also gives the salad a crunchy bite and a lot of taste from the spicy marinade. The sugar snaps and grapes are hiding an unexpected sweetness into the dish that makes the combination even more exciting. The beluga lentil and toasted sunflower seeds add the healthy substitute that makes this a complete filling vegetarian main course.
Ingredients (for 4 person):
- 150 grams of beluga lentils (or brown lentils)
- 1 medium Romanesco
- 2 cloves of garlic (peeled and grated)
- a 2 centimetre piece of fresh ginger (peeled and grated)
- 1/4 teaspoon of cayenne pepper
- 1/4 tablespoon of grated cumin seeds
- freshly grated black pepper
- 100 grams of sugar snaps
- 2 spring onion
- 4-6 small radish
- 200 ml seedless grapes
- 2 handful of spinach or your chosen salad mix
- 2 tablespoon of sunflower seed
- 1 lemon
- 1 tablespoon of honey
- 1 tablespoon of olive oil
Rinse and cook beluga lentils in 300 millilitre water for 30 minutes. (If you use brown lentils soak them a day before). Drain excess water if necessary and let lentils cool down to room temperature.
Pre-heat oven to 200°C. Bring a pot of water to a boil and cut the Romanesco in bitesize pieces and really quickly pre-cook them in 2 minutes. Be careful not to overcook them at this point, they need to still have a bite. In a large bowl mix oil with garlic, ginger and the rest of the spices. Mix in Romanesco until it is all covered with the spice mix. Line an oven dish with baking parchment, spread Romanesco on it and roast for 30 minutes (mix them around somewhere halftime).
In a dry skillet toast sunflower seeds. Slice spring onions, thinly slice radishes, halve grapes, remove ends of sugar snaps (peel the side off if necessary) and cut lengthwise.
To make the dressing squeeze lemon juice in a bowl and mix with olive oil and honey.
If you serve it straightaway arrange all the ingredients on four plates and drizzle with the dressing. If you are making it ahead let the Romanesco cool down to room temperature, then mix all ingredients in a large bowl except for sunflower seeds, and add sunflower seeds right before serving to keep them crispy.