Lentil Salad with Cauliflower
By chef Franco Luise
A nutritious salad of beluga lentils with roasted cauliflower, refreshed with mint and dill, and finished with salty feta. Excellent as a healthy lunch to-go or a vegetarian dinner.
- 32 min
- total
- Easy
- level
10 min prep · 22 min cook
What you will need
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Beluga lentils 80 g -
Cauliflower 0.25 pcs -
Red Onion 0.5 pcs -
Feta 50 g
-
Lemon 0.25 pcs -
Dill 0.25 pcs -
Mint 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥗✨
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Cook the lentils. Salt the water, add the lentils, and cook over medium heat for about 20-25 minutes, then drain and cool in cold water
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Cut the cauliflower. Prepare the cauliflower, break it into larger florets, and place them in a bowl
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Cut the onion. Peel the red onion and slice it into thin strips
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Cut the feta. Cut the feta into smaller cubes
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Cook the cauliflower. Boil the cauliflower in salted water over medium heat for about 2-3 minutes, then drain and cool it
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Add the onion, herbs, and oil. Add the red onion, torn dill leaves and mint leaves to the bowl (save the tips for garnish), and drizzle with olive oil
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Add the cauliflower and lentils. Add the cauliflower and cooked lentils to the bowl
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Drizzle with lemon and toss. Drizzle with lemon juice and mix everything thoroughly
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Add the feta. Add the feta cubes and serve in a larger bowl, garnished with mint tips 🥗🍽️✨
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