Toady’s high was in the mid 80s. I actually used the air conditioner in my car. So for dinner, I decided to make a salad featuring seasonal ingredients, but enjoyed at room temperature.
The inspiration for the dish comes from the falafel vendor I used to patronize at Waverly Farmers’ Market in Baltimore. These guys would through anything and everything seasonal into the pita with your falafel– most notably– beets.
Falafel-ish Salad for a hot October day (serves 2 generously)
1/2 cup lentils, any color
1/2 red onion, diced
3 garlic cloves
cumin and corriander to taste
1/2 head of cauliflower, broken into florets and washed
2 beets, washed
1/2 can chickpeas, rinsed
1/2 tsp dill
feta cheese to taste
salad dressing of choice (we used TJ’s goddess dressing)
s&p to taste
Cook lentils and set aside when finished
Meanwhile, saute the onion, garlic, and spices in oil over low heat
Steam the cauliflower (or roast it, if you aren’t averse to using your oven)
Boil the beets, skin on (or again, roast them…)
Add the steamed cauliflower, cooked lentils, chickpeas and dill and to the pan with the onion mixture, stirring. You can let the mixture cool before serving if you’d like. Serve over a bed of lettuce. Top with slice beets, feta cheese, and dressing.