Cauliflower, rice & lentil salad

Cauliflower, rice & lentil salad

This earthy and vegetarian rice pilaf is good for feeding a crowd, so works well on a buffet table

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian, Vegan, Low-fat, Super healthy

Method

  1. Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
  2. Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
  3. To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

PER SERVING

344 kcalories, protein 12g, carbohydrate 49g, fat 11 g, saturated fat 2g, fibre 5g, sugar 19g, salt 0.1 g

Recipe from Good Food magazine, December 2012.

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian, Vegan, Low-fat, Super healthy

Ingredients

FOR THE DRESSING

  • large handful mint leaves, chopped
  • zest and juice 2 lemons
  • 8 tbsp olive oil
  • 2 tbsp white wine vinegar
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PER SERVING

344 kcalories, protein 12g, carbohydrate 49g, fat 11 g, saturated fat 2g, fibre 5g, sugar 19g, salt 0.1 g

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