Main
Immunity Winter Salad
45 minServes 4Nutri-Score A€€
A
45 min
45 minImmunity Winter Salad
what you need
Ingredients
cauliflower (cut into bite-size pieces)Produce400 g
broccoli (cut into bite-size pieces)Produce400 g
chickpeas (drained and rinsed)Pantry400 g
extra virgin olive oil (for coating and roasting)Pantry60 ml- kale (stems removed, roughly chopped)Produce100 g
- puy lentils (cooked and drained)Pantry250 g
turmeric (ground)Spices5 g- smoked paprika (ground)Spices5 g
sea saltSpices5 g
mixed seeds (for sprinkling)Nuts & seeds30 g- tahini (for the dressing)Pantry15 ml
- miso paste (for the dressing)Pantry5 g
apple cider vinegar (generous glug, for the dressing)Pantry30 ml
per serving
Nutrition
276kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Baking tray ×2
Mixing bowl
jar
step by step
Method
- Step 1
Roast the chickpeas
- Coat the chickpeas with olive oil and sea salt.
- Spread on a baking tray and roast until crisp.
- Step 2
Roast the vegetables
- Chop the cauliflower and broccoli into bite-size pieces.
- Coat with olive oil, turmeric and smoked paprika.
- Spread on a baking tray and roast until tender and golden.
- Step 3
Make the dressing
- Add the tahini, miso paste and apple cider vinegar to a jar.
- Shake until fully combined and set aside.
- Step 4
Assemble the salad
- Add the puy lentils to a large serving bowl.
- Add the roasted vegetables, kale and chickpeas.
- Drizzle over the dressing and mix well until everything is coated.
- Step 5
Finish and serve
- Sprinkle the mixed seeds over the salad for extra crunch.