Categories: Salad

Lentil Cauliflower Salad

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Lentils cauliflower salad, doesn’t this all sound heavenly healthy? By golly, it is! It’s not only healthy but it is also vegan and gluten free.

I am not a big fan of cooked cauliflower so I like to blanch them and add it to my salads instead. The crunch of this sad vegetable is sublime in salad forms rather than cooked, and definitely adds a different element.

Here are some more delicious and healthy salad recipes for you lot. Try these.

Warm Cauliflower Salad

Cluster Beans and Black Beans Salad

Kasha and Black Beans Salad

Most of the times I eat vegetarian food but I also have to pay attention to my protein hence consuming lentils is must for me. I add them in my diet in any and every form, specially in curries, stews and I love it in salads!

This brown lentils and cauliflower salad with snap peas just doesn’t end there on flavour. I have added that pizzaz of delicate saffron and zingy tangy taste of sumac.

This lentils cauliflower salad can be a perfect post workout snack or that filling salad for those strict detox diets.

This is a perfect salad if you want something light yet filling, packed with protein, flavours also good for a Sunday lunch!

Do give this recipe a try.

Ingredients:

150g cauliflower florets
1 can of brown lentils or 1 cup cooked brown lentils
50g snap peas cut in halves
50g french beans cut thinly
1 onion finely sliced
½ tsp sumac
A few strands of saffron
Black pepper to taste
Red chilli flakes to taste
Salt to taste
1 tsp butter
1 tsp olive oil
Fresh dill for garnishing

Instructions:

If using canned lentils, wash it thoroughly for 5 minutes and drain it completely.

Blanch the cauliflower, snap peas and french beans separately. Keep it in the cold water to keep the colour.

In a pan heat add half of butter and oil together, add in the onion and sauté for 2-3 minutes. Add in the lentils, black pepper, red chilli flakes, sumac and salt. Toss well and take it out in a bowl.

In the same pan add in the rest of the butter and toss in the blanched, drained vegetables. Season with salt and pepper. Add in the saffron strands and mix well.

Add the lentils back in the pan and toss it well. Garnish with fresh dill and serve warm.

Gayatri Singh