Healthy vegan recipe for 12 people, takes only 40 mins; recipe has cauliflower, olive oil, paprika, rice, puy lentils, raisin, parsley, mint, lemon, olive oil and white wine vinegar.
Cauliflower, rice & lentil salad
Course: Healthy vegan
Servings
12
servings
Prep time
20 mins
Ingredients
- Cauliflower: 1kg cauliflower
- Olive Oil: 2 tbsp olive oil
- Paprika: 1 tbsp paprika
- Rice: 300g basmati wild rice mix
- Puy Lentils: 300g Puy lentils
- Raisin: 300g raisin
- Parsley: large handful roughly chopped parsley
- Mint: large handful mint leaves, chopped
- Lemon: zest and juice 2 lemons
- White Wine Vinegar: 2 tbsp white wine vinegar
Directions
- 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.
- 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.
- 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.
