Cauliflower, Rice & Lentil Salad
This vibrant cauliflower salad with fragrant basmati wild rice, hearty puy lentils, and sweet raisins is a delicious medley of flavors and textures. Roasted cauliflower drizzled with smoky paprika adds a rich depth, complemented by a zesty dressing of lemon, mint, and olive oil. Refreshing and satisfying, this salad is perfect for a light meal or as a flavorful side dish to accompany your main course.
— Constant Cookbook
Ingredients
- 1kg cauliflower
- 2 tbsp olive oil
- 1 tbsp paprika
- 300g basmati wild rice mix
- 300g puy lentils
- 300g raisins
- large handful roughly chopped parsley
- large handful mint leaves, chopped
- zest and juice 2 lemons
- 8 tbsp olive oil
- 2 tbsp white wine vinegar
Instructions
- 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.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 12
Nutrition
- Calories: 344 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.1 milligram of sodium
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