Spring Lentil and Roasted Cauliflower Salad


One of the good things about holidays and weekends is having enough time to make delicious and healthy meals. Another ones are going on trips, discovering new places and not worrying about anything. Today I went on a hike along Slovenian coast and when I came home, I was craving something fresh but filling and came up with this lentil salad with pan-roasted cauliflower, cabbage, spring onions, fresh parsley and mustard dressing. I think this is my new favourite salad!



Spring Lentil and Roasted Cauliflower Salad

Serves: 2


1/3 cup black lentils
2 cups cauliflower florets (about 1/2 cauliflower)
1 1/2 cup shredded cabbage
1 small spring onion, finely chopped
chopped fresh parsley
salt and pepper
olive oil

For the mustard dressing:
3 Tbsp mustard
4 Tbsp water
2 Tbsp olive oil
1/3 tsp garlic powder

Optional toppings:
walnuts or almonds
dried cranberries


1. Cook lentils over medium heat until tender – be careful not to overcook them. When the lentils are cooked, rinse with cold water and set aside.

2. Meanwhile, cut the cauliflower into small florets. In a pan, heat some olive oil, add cauliflower florets, salt and pepper and pan-roast for about 20 minutes, stirring every few minutes. When the cauliflower florets are roasted, set them aside to cool.

3. Shred the cabbage and finely chop the spring onion and parsley.

4. Make the dressing by mixing mustard, olive oil, water and garlic powder. Place the lentils in a large bowl, add pan-roasted cauliflower, shredded cabbage, chopped spring onion and parsley and toss with the mustard dressing. Enjoy!




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