Roast cauliflower salad

Total time: 40m
Preparation Time: 40m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 201 Kcal, 10g Protein, 15g Carbohydrates, 10g Fat


  • 100 g green lentils
  • 1 pinch salt
  • 1 cauliflower, cut into florets
  • 0.5 lemons, juice only
  • 1 tbsp olive oil
  • 0.5 pomegranate, seeds removed
  • salt and pepper to taste
  • 5 radish, sliced
  • 1 avocado, roughly chopped
  • 0.5 broccoli, cut into florets
  • 1 handful cress

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  • Bring a large pan of water to the boil. Cook the lentils for 25-30 mins., season with salt Meanwhile, separate the individual cauliflower florets and halve them lengthwise, so that each has a flat surface. Lightly brush a griddle pan with olive oil and roast the cauliflower over a high heat until it is slightly charred. Drain the cooked lentils and combine with the lemon juice, olive oil, salt and pepper. Place the cauliflower, broccoli and radishes on top of the lentils, then scatter the avocado, pomegranate seeds and watercress over everything.
  • Storage:

    This dish can easily keep for up to 3 days in the fridge in an airtight container. Tastes great hot or cold!

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