Roasted cauliflower, paneer, and mixed lentil salad from Season: Big Flavors, Beautiful Food (page 64) by Nik Sharma

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Notes about this recipe

  • Kitty_and_Whit on June 02, 2022

    Our lentils cooked at different rates so next time I would cook them separately. We needed a lot more dressing than suggested, but we may have gotten an unusually mild pepper. A little eggplant pickle was a welcome addition.

  • Lsblackburn1 on November 01, 2020

    I really enjoyed this! Used puy and beluga lentils which were cooked to al dente. I made the dressing with only 2/3 cup oil to try to punch it up some and then put all of it on the salad. Had it for dinner with frozen Costco samosas - nice!

  • Jane on February 10, 2019

    I liked this though didn’t love it. I served it as a complete meal and it felt something was missing. The dressing wasn’t very assertive - I would make more of it next time. I used frozen cubed paneer. It may be better with fresh paneer or halloumi.

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