Cauliflower and meatball salad

This salad is bursting with exciting flavors and completely outshines traditional leafy salads! It's hearty, nutritious, and warm, making it perfect for those cooler days. The combination of textures and tastes creates a satisfying meal that is both comforting and invigorating. This recipe incorporates some of my other recipes, making it a super easy weeknight dinner.

Serves 4

Nutritional information

Kcals: 416

Carbs: 42.1g

Protein: 37.3g

Fats: 18.2g

Ingredients

• 1 cauliflower (leaves and flourettes)

• 2 tsp garlic powder

• 2 tsp cumin seeds

• 2 tsp fennel seeds

• Fry light oil

• 12 lemon chicken meatballs- recipe linked here

• Iceberg lettuce

• 150g cherry tomatoes

• 4 tbsp my middle eastern hummus- recipe linked here

• 400g green lentils, rinsed but cold

• Juice of 1/2 lemon

• 1 tsp harissa paste

• Salt and pepper

  
  

Method

1. Preheat the oven to 185°C.

2. Break down your cauliflower into flourettes and keep the leaves. You can discard any of the hard root.

3. Put these into a large baking dish with garlic powder, cumin seeds, fennel seeds and salt and pepper and spray with fry light oil.

4. This goes into the oven for 35 minutes, tossing halfway through.

5. Get your meatballs out the freezer and reheat in the air fryer for 18 minutes at 170°C.

6. Use a serve plate or dish to assemble the salad. Start with your chopped lettuce, then add your tomatoes, hummus and lentils.

7. Once the cauliflower is cooked, place on top along with the hot meatballs.

8. Mix the harissa paste and lemon juice and drizzle over the salad and serve hot. Enjoy!

Mimi's tip: Of course you can half this recipe if it's just two of you but I suggest making the full batch and having it for leftovers the next day, although you will have to eat this cold if your meatballs were cooked for the second time, the flavours are even better!

Watch the video