November 23, 2015

Curried Cauliflower, Beluga Lentils & Fennel Salad

A salad bowl on a blue background

When putting together a salad bowl, I consider flavours and tastes as key elements, but I also think that colours and textures play an equally important part. It needs to be appealing for all the senses. I find there similarities to any creative process and although I sometimes have imagined the dish way ahead in my head, on other occasions I just go with the flow to mix and match ingredients which just feel right at that moment in time. All senses can also be stimulated during the making, touching, looking at, smelling and tasting the produce used for cooking, offering the opportunity to fully connect with the food, even long before eating it.

This curried cauliflower, lentil and fennel salad was created with these thoughts in mind. The lentils and cauli are tender, the fennel crispy. The curry powder gives a delicious fragrance to the kitchen and a beautiful colour to the cauliflower. There’s a mix of sweet and savoury flavours, warm and fresh ingredients that match and contrast with each other.

And life goes on, with each of us able to spread a little bit more love and peace on this planet, because this is all that we need right now and always...

With love and light x

A salad bowl on a blue background

Curried Cauliflower, Beluga Lentils & Fennel Salad – serves 4 to 6
•250g beluga lentils, rinsed
•1tsp cumin seeds
•1tsp mustard seeds
•1 head cauliflower, separated into florets
•2tsp curry powder
•3tbsp sunflower oil
•2 fennel bulbs
•2tbsp raisins
•Salt and pepper
•1tsp wholegrain mustard
•Juice of ½ lemon
•2tbsp olive oil
•1 green chilli, finely sliced
•A large bunch parsley, roughly chopped

1.Preheat the oven to 200°C.
2.Place the lentils in a medium-sized saucepan with the cumin and mustard seeds, cover with cold water, bring to the boil and cook over a medium heat for about 20min, until tender. Drain any excess water and set aside.
3.Spread the cauliflower on a baking tray covered with baking paper. Sprinkle with curry powder and drizzle the sunflower oil over. Mix well with your hands to cover the cauliflower well with curry powder and oil. Place in the oven and cook for 20min, giving it a stir halfway through. Set aside.
4.Remove the fennel tops, cut the bulbs in half and slice them finely.
5.Prepare the dressing by mixing in a small bowl some salt and pepper with the mustard, lemon juice and olive oil.
6.Place the lentils, cauliflower, fennel and raisins in a serving bowl/dish. Drizzle the dressing over and mix. Top up with parsley and chilli slices and serve.

Salade de Chou-fleur au Curry, Lentilles Beluga et Fenouil – pour 4 à 6 personnes
•250g de lentilles béluga, rincées
•1cc de graines de cumin
•1cc de graines de moutarde
•1 chou-fleur, séparé en bouquets
•2cc de poudre de curry
•3cs d’huile de tournesol
•2 bulbes de fenouil
•2cs de raisins secs
•Sel et poivre
•1cc de moutarde à l’ancienne
•Jus d’1/2 citron
•2cs d’huile d’olive
•1 piment vert, coupé en fines rondelles
•Une poignée de persil, émincé grossièrement

1.Préchauffer le four sur 200°C.
2.Mettre les lentilles dans une casserole de taille moyenne avec les graines de cumin et de moutarde, couvrir avec de l’eau froide, porter à ébullition et faire cuire à feu moyen environ 20min, jusqu'à ce qu’elles soient tendres. Egoutter si nécessaire et mettre de côté.
3.Répartir les bouquets de chou-fleur sur une plaque à four recouverte de papier sulfurisé. Parsemer de curry en poudre et arroser d’huile de tournesol. Mélanger avec les mains de façon à bien recouvrir le chou-fleur de curry et d’huile. Mettre au four pour 20min et remuer à mi-cuisson. Mettre de côté une fois cuit.
4.Enlever le dessus des bulbes de fenouil, puis les couper en deux et enfin les émincer finement.
5.Préparer l’assaisonnement dans un petit bol en mélangeant du sel et du poivre avec la moutarde, le jus de citron et l’huile d’olive.
6.Mettre les lentilles, le chou-fleur, le fenouil et les raisins secs dans un saladier/assiette de service. Verser l’assaisonnement et mélanger. Parsemer de rondelles de piment et de persil et servir.