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Middle Eastern-Inspired Salad

Middle Eastern-Inspired Salad


For the salad:

  • 1 head cauliflower
  • 2 eggplants
  • 2 teaspoons tamari
  • olive oil
  • salt and pepper
  • 1/2 cup Puy lentils
  • 1/2 cup cilantro leaves, finely chopped
  • 1 cup pomegranate seeds

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons tahini
  • 2 garlic cloves, crushed


  1. Preheat the oven to 350 degrees (325 degrees if using a convection oven).
  2. Chop cauliflower and eggplants into bite-size pieces and place on a large baking sheet with half the tamari, some olive oil, salt and pepper. Bake for 30 minutes.
  3. Place lentils into a saucepan with remaining tamari and 2 cups of boiling water. Place the lid on the pan and bring the lentils to a boil again, then reduce heat to a simmer and cook for about 20 minutes, until all the water has been absorbed.
  4. Meanwhile, mix together all ingredients for the dressing and let them sit for a while so the flavors can infuse.
  5. Allow cauliflower, eggplant and lentils to cool, then combine in a salad bowl with the dressing, mixing gently.
  6. Sprinkle with cilantro and pomegranate seeds and mix so everything is lightly coated in the dressing.


  • Recipe and image courtesy of Deliciously Ella Every Day: Quick and Easy Recipes for Gluten-Free Snacks, Packed Lunches, and Simple Meals by Ella Woodward


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