Broad Bean&Cauliflower Salad With Cumin Yogurt

Name: Broad Bean&Cauliflower Salad With Cumin Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Salad; 1/2 cup puy lentils; 1 bay leaf; 2 cloves garlic; 1/2 large cauliflower, broken into small florets; 100g broadbeans; handful black olives, halved and pitted; 1 lemon, juice; extra virgin olive oil; 1/2 preserved lemon, finely chopped; 1 teaspoon cumin seeds, toasted and roughly ground; small handfuls coriander, chopped; small handfuls sunflower seeds, toasted; Cumin Yogurt; 100g greek set yogurt; 1 tablespoon tahini; 1 clove garlic, minced; Pinch salt; 1 teaspoon cumin seeds toasted

Servings: persons

The Salad
1/2 cup puy lentils
1 bay leaf
2 cloves garlic
1/2 large cauliflower, broken into small florets
100g broadbeans
handful black olives, halved and pitted
1 lemon, juice
extra virgin olive oil
1/2 preserved lemon, finely chopped
1 teaspoon cumin seeds, toasted and roughly ground
small handfuls coriander, chopped
small handfuls sunflower seeds, toasted
Cumin Yogurt
100g greek set yogurt
1 tablespoon tahini
1 clove garlic, minced
Pinch salt
1 teaspoon cumin seeds toasted

1
Pop lentils in a medium saucepan along with the bay and garlic and cover with plenty of cold water. Bring to the boil, with the lid off, and simmer until soft but still with a bite, about 15-20 mins.
2
Bring a pan with a steamer to the boil. First cook the broad beans, giving them just a few minutes so that their skins easily pop off. Remove the cooked beans from the steamer and run under the cold tap to stop them cooking. You don't have to, but I like to pod my beans. If you're going to do so, do it now!
3
Next, pop the cauliflower in the steamer and remove after a minute or two, when the florets just begin to soften but still retain a crunch. Transfer the cooked cauliflower to a large bowl and whilst still warm, dress with lemon juice, a good glug of olive oil, salt and pepper and mix well. Stir in olives, broad beans, cumin and coriander. Gently mix to combine all the flavours.
4
Now for the cumin yogurt. Simply mix all the ingredients together, taste and adjust seasoning as needed.
5
Divide the salad between two bowls and drizzle each with cumin yogurt and a sprinkling of seeds.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: The Salad, 1/2 cup puy lentils, 1 bay leaf, 2 cloves garlic, and more.

Yes, Broad Bean&Cauliflower Salad With Cumin Yogurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!