CAULIFLOWER, RICE & LENTIL SALAD

Cauliflower, rice & lentil salad image

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

Provided by John Torode

Time 1h

Number Of Ingredients 11

Previous Next

Ingredients

1kg cauliflower
2 tbsp olive oil
1 tbsp paprika
300g basmati wild rice mix
300g puy lentils
300g raisin
large handful roughly chopped parsley
large handful mint leaves, chopped
zest and juice 2 lemons
8 tbsp olive oil
2 tbsp white wine vinegar

Steps:

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.

Nutrition Facts : Calories 344 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium