When it’s boiling hot outside and I grave something fresh, but still filling, then this recipe is perfect for that.

You can also add some extra capers and olives – it’s up to you.

Hope this recipe was inspiring and if you think that salad is not a meal, it’s a style…


Lentils (cooked)

Cauliflower (boiled and roasted)

Beetroot (boiled)

Fresh goat cheese

Salted pecans

Fresh herbs

Sea salt

Black pepper

Good quality olive oil

Soak and boil lentils with some sea salt.

Chop up in small pieces already pre boiled beetroot.

Using your hands crumble some fresh goat cheese.

Cut the head of cauliflower in small pieces ( boil them until they are semi soft and then put them on the baking sheet with olive oil and sprinkle some curry powder over them as well as salt and pepper. Bake them with 200 C about 20 – 30 minutes.

When you’re serving this dish, add chopped fresh herbs and nuts for the extra crunch. I just added some left-over salted pecans.

Layer all the ingredients on the plate.

The warmth of the cauliflower should melt the goat cheese a little bit.

Enjoy the last days of summer.