Cauliflower and Lentil Hemp Oil Salad-Saint Hemp

Cauliflower and Lentil Hemp Oil Salad

    SERVES: 2 PREP TIME: 20mins COOK TIME: 40mins

    The mix of creamy tahini with turmeric cauliflower, lentils, hemp oil and fresh parsley is an absolute crowd pleaser! The roasted garlic adds a lovely earthy flavour which goes so well with all the spices and the sweetness of the sultanas. It’s a great salad to make in advance and have on the go. Check out our hemp oil here.


    • Salad ingredients, including:
      • 250g green lentils
      • 50g sultanas
      • 1 large cauliflower
      • 2 teaspoons of tumeric powder
      • 1 teaspoon of cumin powder
      • 1 teaspoon of coriander powder
      • Handful of parsley - finely chopped
      • Handful of baby spinach (optional)
      • A glug of olive oil for roasting
      • Pinch of salt

    • Hemp oil dressing, including:
      • 1 tablespoon of lemon juice
      • 2 tablespoons of Saint Hemp hemp seed oil
      • 2 garlic cloves
      • 2 heaped tablespoons of tahini
      • Salt and pepper to taste


    1. Place the lentils in a pan filled with water and cook for 20 minutes until soft
    2. Once cooked, drain them and leave to one side
    3. Put the sultanas into bowl and cover with some warm water
    4. Let them soak for 10-15 minutes until soft, then drain them and leave them onto one side
    5. While the lentils are cooking, cut the cauliflower into florets
    6. Place them on a baking tray and mix with the oil, turmeric, cumin, coriander and salt
    7. Add garlic cloves (skin on) to the tray
    8. Roast the cauliflower at 200 degrees Celsius for 20 minutes
    9. Once cooked, remove the garlic from the tray and squeeze the pulp out
    10. Add it to a bowl together with the other ingredients for the dressing
    11. Mix everything well and mash down the roasted garlic with a fork
    12. Once everything is ready, mix all of the salad ingredients in a serving bowl and drizzle the dressing on top


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