A salad which is actually a meal by itself, filled with:
Wonderful legumes-black lentils (aka as Beluga lentils). Bursting with protein and fiber, calcium, iron and potassium. They are also rich in anthocyanin, the antioxidant that is responsible for the color in purple foods (berries, pomegranate, etc.), and is linked to a variety of health benefits such as "cleaning" of blood vessels, prevention of cancer, dementia, and anti-inflammatory activity. Cooking lentils in water does not significantly affect the anthocyanin content.
Cauliflower - From the cruciferous family that contains many antioxidants, a large amount of dietary fiber which helps balance blood sugar levels (in addition to the fact that its glycemic index is very low - 10), lowering cholesterol and preventing colon cancer. The main vitamins and minerals in cauliflower are vitamin C (77% of the daily intake), vitamin K, folic acid, vitamin B6, choline (important for the brain), manganese, phosphorus and more.
I wanted an even healthier salad so I added white sweet potatoes and served it on a bed of spinach.

What's in it?
1 medium cauliflower, broken into small florets
1 cup black lentils, washed
1 orange pepper (because it was in the fridge), cut into cubes
1 large white sweet potato (but any color is fine), cut into cubes
1 purple onion, cut into thin strips A handful of parsley leaves, roughly chopped A handful of fresh spinach leaves
A handful of pistachios and pine nuts
For the sauce:
3 tablespoons of olive oil, a tablespoon of raw tahini, freshly squeezed lemon juice, crushed garlic clove, salt and pepper
How do I make it?
Mix the cauliflower florets, sweet potato and pepper with olive oil, salt and pepper. Spread on baking paper and put in the oven for 25-30 minutes, until the cauliflower browns a little. Let vegetables cool
Cook the lentils in boiling water for about 20-25 minutes until they are crunchy with a certain softness and certainly do not fall apart. Filter the water and let it cool a little
Cut the purple onion, chop the parsley and in a bowl mix all the ingredients except the spinach and the nuts. Add the sauce
Toast pine nuts and pistachios in a pan without oil - a few minutes until they turn brown and crunchy
Arrange in a bowl - spinach leaves at the bottom and the salad on top. Sprinkle pine nuts and pistachios on top for decoration and health and eliminate quickly
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