Romanesco, Beluga Lentil and Rainbow Carrot Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
A bright and colourful romanesco salad with beluga lentil and rainbow carrots, is just what I need to start off 2019 with a vegetable loaded bang. Serves 2 as a main, 4 as a side
  • 1 Romanesco, broken into small florets
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon cumin seeds
  • pinch chilli flakes
  • pinch sea salt
  • 250g cooked beluga lentils
  • 4 rainbow carrots (use a variety of carrots if you can), peeled into ribbons using a peeler
  • handful of coriander, some leaves left whole, some roughly chopped
  • handful of pomegranate seeds
  • 1 tablespoon Nigella seeds
  • 1 tablespoon olive oil
  • 1 teaspoon pomegranate molasses
  • ½ teaspoon apple cider vinegar
Salt and pepper, to taste
  1. Pre-heat the oven 10 180ÂșC
  2. Toss the chopped romanesco in the olive oil and add the minced garlic, cumin seeds, pinch of chilli flakes, and sea salt. Roast in the oven for 15 mins or until tender and slightly charred.
  3. Make up the dressing by combining the olive oil, pomegranate molasses, vinegar and season with salt and pepper.
  4. Meanwhile tip the cooked beluga lentils into a large mixing bowl and stir through the dressing. Add the carrot ribbons, pomegranate seeds, coriander and nigella seeds (reserve some of all of these for garnish).
  5. When the romanesco is cooked add that in warm and combine well.
  6. Transfer to a serving dish and top with the reserved carrot ribbons, pomegranate seeds, nigella seeds and coriander.
  7. Will keep in an airtight container in the fridge for 3 days.
If you don't have pomegranate molasses you can replace with balsamic vinegar
Recipe by Ceri Jones Chef at