Lentil Shawarma Salad
Jordan's satisfying plant-based salad — spiced roasted lentils coated in shawarma spice blend (cumin, coriander, cinnamon, allspice, turmeric, cardamom) over a base of roasted cauliflower, arugula, pomegranate seeds, pickled red onion and tahini dressing. Protein-dense and deeply flavoured.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Roast cauliflower: toss with olive oil, salt and 1 tbsp shawarma spice. Roast at 220°C/425°F for 25 minutes until charred.
About 5 min
Shawarma lentils: toss dried lentils with remaining shawarma spice and olive oil. Roast at 200°C/390°F for 20 minutes until slightly crispy.
About 14 min
Tahini dressing: whisk tahini, lemon juice, garlic and water until smooth. Season.
About 14 min
Assemble: arugula base → cauliflower → shawarma lentils → pomegranate seeds → pickled onion → herbs.
About 14 min
Drizzle tahini dressing generously. The pomegranate seeds add critical bursts of sweetness against the spiced lentils.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 20 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 16 g
- Sugar
- 10 g
- Sodium
- 480 mg
Contains: sesame
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Recipe by Boon Tools.