Cauliflower Rice & Lentil Salad

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

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  344

• Protein

  12g

• Carbs

  49g

• Fat

  11g

• Saturates

  2g

• Fibre

  5g

• Sugar

  19g

• Salt

  0.1g

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
• For the dressing
• large handful mint leaves, chopped
• zest and juice 2 lemons
• 8 tbsp olive oil
• 2 tbsp white wine vinegar

Directions

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.

Categories: All Christmas, Healthy, Special Diets