In my opinion, cauliflower is one of the most underrated vegetables. There are just so many ways in which it can be used to create a whole host of dishes. One of my favourite ways to prepare cauliflower is to roast it. The individual florets take on a delicate, cooked aroma on the outside, while being warm and soft on the inside. Roast cauliflower is the perfect addition to this salad. Combined with lentils, leafy vegetables, avocado and radishes, this salad, with its many different flavours and textures, is anything but boring. Perfect as a pre-prepared, quick and healthy summer lunch!
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Bring a large pan of water to the boil. Cook the lentils for 25-30 mins., season with salt
Meanwhile, separate the individual cauliflower florets and halve them lengthwise, so that each has a flat surface. Lightly brush a griddle pan with olive oil and roast the cauliflower over a high heat until it is slightly charred. Drain the cooked lentils and combine with the lemon juice, olive oil, salt and pepper. Place the cauliflower, broccoli and radishes on top of the lentils, then scatter the avocado, pomegranate seeds and watercress over everything.
| Storage: | This dish can easily keep for up to 3 days in the fridge in an airtight container. Tastes great hot or cold! |
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