Ingredients: 1 cup green lentils 1 head cauliflower 1/2 cup raw almond sticks or pine nuts 1 cup baby spinach or rocket leaves Olive oil 1/4 tsp cumin 1/4 tsp ginger 1/4 tsp allspice Vinaigrette 3 tbsp tahini 3 tbsp lemon juice 1 tsp honey 2 tbsp water 1 tbsp olive oil salt and pepper Roast the almonds, set aside. Cook the lentils until tender. Drain and set aside. Toss the cauliflower florets with some oil and the spices and roast until brown. In a bowl, whisk the tahini, lemon juice, and...

Cet article provient du blog Chicho's Kitchen. Retrouvez également son article Balila et Lebanese Potato souffle.
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