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Lebanese bulgur and lentil salad with pumpkin hummus and cauliflower
This tasty, flavourful Lebanese salad with bulgur, lentils and pumpkin hummus can be served as a main course, but is also very nice as a packed lunch!
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the roasted cauliflower
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1/2cauliflower in florets
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2 tspLebanese Baharat spice mix
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25 gsesame seeds
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3 tbspolive oil
For the lentil-bulgur mix
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200 g(wholewheat) bulgur
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3 tbspolive oil
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3onions in fine rings
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5 cmfresh ginger grated
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3 clovesgarlic pressed
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1 tspcumin
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1/2 tspcoriander
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1/4 tspcinnamon
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400 ggreen or brown lentils (canned), drained and rinsed
For the rest of the salad
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200 g(pumpkin) hummus
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1lemon the juice and the zest
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50 graisins or dried apricots
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15 gflat-leaf parsley finely chopped
Instructions
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Preheat the oven to 200°C.
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In an oven dish mix the cauliflower with the Baharat seasoning, sesame seeds and oil. Bake in the oven for 10 – 15 minutes.
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Cook the bulgur according to the instructions on the packaging.
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Heat a large splash of olive oil in a large wok pan and fry the onion rings until golden. After a few minutes add the garlic, ginger and spices (cumin, coriander, cinnamon) and fry for another minute. Then add the lentils and warm up a little over low heat.
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Distribute the lentil-bulgur mix over the plates and distribute the cauliflower, parsley, raisins and the lemon juice and the zest over them. Serve lukewarm/warm with the pumpkin hummus.
Notes
- Source: Photo (c) www.toos.be
- Tip: Because the salad can also be eaten cold, it is an ideal dish to take along as lunch the next day. Always serve the hummus in a separate sauce pot with a lid; this way the flavors are guaranteed to keep and the bulgur salad doesn’t get too soggy.
- Tip: For zest, always use only organic fruit, so that you don’t ingest any pesticides.
