All aboard the Golden train! For the month of November, I will be publishing recipes that use Golden Paste* (a functional, anti-inflammatory turmeric blend). Between two sweet recipes and two savoury, this is probably my favourite of them all.
*Golden paste is a handcrafted, gently cooked blend of organic ground turmeric root, coconut oil and black pepper. Turmeric is a potent anti- inflammatory spice that is assimilated in the body much more effectively once cooked and also when in the presence of good fats and piperine (an active component in black pepper.) You can cook with it or add it to smoothies or yoghurt (we suggest 1/2 – 1 tsp per adult). As with all concentrated forms of spices and herbs, if you have a medical condition and/or take any medication, please check with your physician for suitability of use.
This salad is autumnal and very grounding, qualities which are timely, given it is now the busy season. The base of the salad is green or Puy Lentils and Golden Paste roasted cauliflower florets. The base ingredients are tossed in a tahini dressing, and shallots, dried cherries, mint, toasted pine nuts and lots of dark greens are added. The finished salad is STUNNING and would be such a great dinner party option.
Turmeric, dark greens, dark cherries, lentils and mint? Plant power to keep you glowing inside and out through the silly season!
Puy Lentils hold their shape better, but here in Bermuda they are harder to find, so I go with green lentils. If you can get fresh local Arugula from a farm on Saturday morning, use it here.
Last note before the recipe: This salad serves about 8. That translates to 4 lunches for 2 people, a dinner party or lunches and dinners on the go for about a week. I promise you won’t regret making a batch and you definitely won’t have buyer’s remorse!
Lentil, Golden Cauliflower and Cherry Salad – Serves 6-8
1 cauliflower, de-stemmed and chopped into florets
1 1/2 tbsp. of Golden Paste (or 1/5 tsp. turmeric, ¼ tsp black pepper, 1 tbsp. coconut oil)
16 cups of greens (about 2 bags/containers – arugula or spinach work best)
2 cups of green lentils, cooked (soak for 2 hours before cooking for optimum digestion)
1/4 cup Tahini Dressing (recipe below)
1 bunch of mint, chopped
1/2 cup toasted pine nuts
1 shallot, slice finely
1/2 cup dried cherries (cranberries would work also, but the sour flavour of cherries is preferred)
Salt and white pepper to taste
Preheat the oven to 375F.
Using clean hands, toss the florets in the tahini paste. You may find you need to massage it in. Sprinkle with sea salt and more black pepper.
Bake for 15 – 20 minutes until slightly crisp but not too soft/overcooked.
Prepare your tahini sauce and set aside.
Prepare 1 pomegranates worth of seeds, your shallot, mint and pine nuts.
Wash your greens!
Once the cauliflower is cooked, allow to cool for 10 minutes.
In a large salad/mixing bowl, toss the lentils in the tahini sauce. Next add the cauliflower and greens and finally the mint, pine nuts, shallots, pomegranate seeds and dried cherries.
Tahini Dressing (makes about 1/3 cup)
3 tbsp. tahini
3 tbsp. water
1 tbsp. lemon juice
1 tbsp. maple syrup
In a mug or small bowl, whisk all the ingredients until they come into a smooth and creamy dressing.