Bulgur wheat with carrots & hazelnuts
Give your salad great texture by adding pumpkin seeds, sultanas and hazelnuts to wheat cooked in stock
Cauliflower, rice & lentil salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 1kg cauliflower
- 2 tbsp olive oil
- 1 tbsp paprika
- 300g basmati wild ricemix
- 300g puy lentils
- 300g raisin
- large handful roughly chopped parsley
For the dressing
- large handful mintleaves, chopped
- zest and juice 2 lemons
- 8 tbsp olive oil
- 2 tbsp white wine vinegar
Nutrition: per serving
- kcal344
- fat11g
- saturates2g
- carbs49g
- sugars19g
- fibre5g
- protein12g
- salt0.1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
step 2
Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.
step 3
To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.
