Lentil and cauliflower fattoush with lemon dressing

A classic Middle Eastern salad gets a delicious update with this fattoush recipe. With the addition of lentils, cauliflower and feta, this fresh dish makes a hearty vegetarian main or tasty side dish

By Sarah Murphy
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Lentil and cauliflower fattoush
  • 500 gram cauliflower, cut into florets, blanched
  • 2 teaspoon ground cumin
  • 2 Lebanese breads
  • 400 gram can brown lentils, drained, rinsed
  • 1 cup picked flat-leaf parsley leaves
  • 3 tomatoes, quartered
  • 1 red onion, halved, thinly sliced
  • 3 celery stalks, sliced
  • 1 green capsicum, coarsely chopped
  • 150 gram low-fat feta, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, crushed


  • 1
    Preheat oven to 200°C. Line two oven trays with baking paper.
  • 2
    Spray cauliflower with oil spray, then sprinkle with cumin and arrange on one prepared tray. Bake for 15 minutes until browned and tender. Spray bread with oil and arrange on remaining tray. Bake for 8 minutes or until crisp. Cool on tray (bread will firm). Break into pieces.
  • 3
    For the dressing: In a jug, combine all ingredients. Season to taste.
  • 4
    In a large bowl, combine cauliflower, lentils, parsley, tomato, onion, celery and capsicum. Toss through dressing. Season.
  • 5
    Add bread pieces and feta just before serving.