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Cauliflower, rice & lentil salad

Cauliflower, rice & lentil salad

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal344
fat11g
saturates2g
carbs49g
sugars19g
fibre5g
protein12g
low insalt0.1g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

Rating: 3 out of 5.5 ratings
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