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Roasted Cauliflower & Lentil Salad 2 servings
INGREDIENTS
2 medium lemons 2/3 cup extra virgin olive oil 2 cloves garlic, chopped 1 small cauliflower, trimmed & in florets 1 can lentils, drained and rinsed 1 cup quinoa 1 tbsp apple cider vinegar ½ cup flat-leaf parsley ½ cup mint leaves 2 onions, sliced thinly
100g vegan fetta ¼ sunflower seeds
DIRECTIONS Preheat oven to 200 and line 2 oven trays with baking paper. Finely grate rind from lemons. Juice lemons – you need ¼ cup Combine 1/3 cup oil, garlic, and lemon rind in a small bowl. Place cauliflower on one lined tray; drizzle with half the oil mixture, then season. 1. 2. 3. 4.
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Toss to coat. Roast for 30 mins or until cauliflower is golden and tender. Meanwhile pat lentil dry with paper towel. Place single layer on 2nd lined tray. Drizzle with remaining oil mixture, then season. Stir to coat. Roast lentils for 20 minutes, stirring occasionally, until crisp. Cool on tray. Rinse quinoa in a sieve and place 2 cups in water in a medium saucepan and bring to boil. Reduce heat to low, cook covered for 15 minutes or until tender. Drain and cool. Combine Apple Cider Vinegar, lemon juice, and remaining oil in a large bowl; season. Add parsley, mint, green onion, quinoa and roasted cauliflower, season to taste and toss and combine. Serve salad topped with crisp lentils, crumbed fetta and seeds.
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