Lentil Salad with Cauliflower

3 SERVINGS

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INGREDIENTS

1 cauliflower
1 teaspoon curry spice
A pinch of chili spice
2 tablespoons olive oil for cauliflower + 1 tablespoon olive oil for yogurt with tahini
265 g cooked/canned lentils without brine
1 lemon
50 g flat-leaf parsley
200 g Greek-style yogurt
2 tablespoons tahini
1 pomegranate
Salt
Pita bread for serving

INSTRUCTIONS

1
Turn on the oven to top and bottom heat and set it to 220°C.
2
Divide the cauliflower into florets, sprinkle with spices, salt, and drizzle with olive oil. Mix so that the florets are coated in the spices and oil. Place on a baking sheet with parchment paper and bake in the preheated oven for 25 minutes.
3
Put the rinsed lentils in a bowl, add the juice of half a lemon, salt, olive oil, and finely chopped parsley. Mix well.
4
Mix the yogurt with tahini.
5
Spread the yogurt with tahini on the bottom of a plate and top with roasted cauliflower and lentil salad. Sprinkle with pomegranate seeds. Serve with pita bread.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!