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Ingredients
Cauliflower and Lentil Salad
- For the marinade
- juice of 1 Limes
- 3 Tbsps White vinegar
- 1 tsp Turmeric
- 2 garlic cloves
- 6 Tbsps olive oil
- salt
- freshly ground pepper
- 2 scallions
- 2 Tomatoes
- For the cauliflower
- 500 grams Cauliflower
- 1 lemon (organic)
- salt
- 1 Tbsp White vinegar
- 1 Tbsp olive oil
For the lentils, cook them in salted water for 20-30 minutes. Drain, rinse cold and drain again.
For the marinade, mix the lime juice with the vinegar and turmeric. Peel and crush the garlic into it and stir in the olive oil. Season with salt and pepper.
Rinse and finely chop the scallions. Rinse the tomatoes and dice finely. Mix both with the marinade and the stir in the lentils. Cover and leave to marinate for 30 minutes.
For the cauliflower, trim and rinse the cauliflower and divide into florets. Rinse the lemon and cut in half.
Cook the cauliflower in salted water with the lemon halves for 8-10 minutes until al dente. Lift out the cauliflower, drain and slice.
Mix the vinegar and olive oil and swirl the cauliflower in it.
Serve the cauliflower on plates along with the lentils.
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |