This is very light and yet very fulfill salad that I have been eating this summer . The combination of raw cauliflower, herbs, protein-rich lentils, creamy avocado and some colourful salad tomatoes it's just divine. The honey and mustard dressing is the icing of the cake - seriously, this salad is absolute winner this summer ....
Ingredients:
half head of cauliflower
150 gr brown lentils ( soaked overnight ) or 1 tin of lentils
3 - 4 springs of onions , chopped
handful of tomatoes, halved
1 avocado, chopped into chunks
herbs such as parsley, mint and basil
for the dressing:
2 Tbsp wholegrain mustard
1 Tbsp honey
3 Tbsp water
3 Tbsp olive oil
juice and zest of 1 lemon
little salt ( the mustard is salty )
pepper
Cut the cauliflower into small florets and place it into a food processor.
Blitz until breadcrumbs look-like.
Cook the lentils for 20 - 30 minutes or until cooked.
Combine all ingredients into a large salad bowl and set aside.
For the dressing, put all ingredients into a clean jar, put the lid on and shake it.
Pour over the salad that you are going to eat. The rest of the salad / dressing can be stored in fridge for up to 3 days ...
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