Lentil salad with cauliflower

Name: Lentil salad with cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 1 cauliflower; 1 teaspoon curry powder; Pinch of chili powder; 2 tablespoons olive oil for cauliflower + 1 tablespoon olive oil for yogurt with tahini; 265 g cooked/canned lentils, drained; 1 lemon; 50 g flat-leaf parsley; 200 g Greek-style yogurt; 2 tablespoons tahini; 1 pomegranate; Salt; Pita bread for serving

3 SERVINGS

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INGREDIENTS

1 cauliflower
1 teaspoon curry powder
Pinch of chili powder
2 tablespoons olive oil for cauliflower + 1 tablespoon olive oil for yogurt with tahini
265 g cooked/canned lentils, drained
1 lemon
50 g flat-leaf parsley
200 g Greek-style yogurt
2 tablespoons tahini
1 pomegranate
Salt
Pita bread for serving

INSTRUCTIONS

1
Preheat the oven to top and bottom heat and set 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
Place the rinsed lentils in a bowl, add lemon juice from half a lemon, salt, olive oil, and finely chopped parsley. Mix.
4
Mix the yogurt with tahini.
5
Spread the yogurt with tahini on the bottom of a plate, then top with roasted cauliflower and lentil salad. Sprinkle with pomegranate. 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!