Salad With Roasted / Grilled Cauliflower, Carrot, Lentils And Herb Dressing With Chorizo

Set the oven to 225 degrees. Divide the cauliflower into smaller pieces and wash off the carrots and cut off the tops (but save about 2 cm of the tops on the carrots). Take out a bowl and pour in 2 tablespoons of the oil, agave syrup, cumin seeds and add the cauliflower and carrots and stir. Place on a plate with parchment paper and roast in the oven for 30 minutes. Turn the vegetables 2-3 times. Boil the lentils according to the packaging. Pour off excess water and mix with 1 tablespoon oil.

Dressing: Rinse the tops and parsley. Put all the ingredients in a blender and mix to a smooth dressing. If necessary, dilute with water. If you do not have carrot tops, replace it with more fresh spices.

Assembly: Light the grill and grill chorizon alt. slice the chorizon and fry for 2-3 minutes per side in a frying pan. Place salad leaves on a large platter, pour over the lentils and place over the cauliflower and carrots. Pour over 1/3 of the dressing and mix around. Top with sugar peas and sausage and serve with remaining dressing.

4 servings
Time: 45 minutes


  • 1 point Peas of Heaven chorizo


  • 1 cauliflower head
  • 400 g of diluted carrots
  • 2 teaspoons cumin seeds
  • 2 teaspoons agave syrup
  • 3 tbsp oil
  • 1 point green lenses
  • 70 g green leaves


  • 1 bunch carrot blast
  • 1 bunch parsley
  • 2 tbsp Kapris
  • 1 teaspoon Dijon mustard
  • 0.5 dl Oil
  • 1 tablespoon vinegar
  • 3 tbsp tahini
  • Salt and pepper