Cauliflower couscous salad
Fancy a summer dish? Then make this refreshing salad and let’s pretend the sparrows are falling from the roof :)
Great as a lunch dish, or in the evening with a piece of meat, fish, feta or an extra portion of lentils.
Ingredients for 4 generous portions:
1 cauliflower
1 bell pepper
½ cucumber
¼ red onion
1 can of 300 grams cooked lentils
bunch of fresh mint
bunch of fresh parsley
1 lemon
2 tablespoons sesame oil
2 tablespoons olive oil
(½ tablespoon maple syrup)
Black pepper from the mill and salt
Optional:
Olives, capers
Here’s how to make it:
Remove the hard stem from the cauliflower and pulse the rest in a food processor until fine grains. Mix the cauliflower rice with the sesame oil and let it rest for a while.
Wash the bell pepper, remove the seeds and cut into small cubes. Wash the cucumber and cut it into small cubes as well. Peel the red onion and chop finely (¼ is enough). Finely chop the mint and parsley. Drain the lentils and rinse.
In a large bowl, mix the grated cauliflower, cucumber, bell pepper, lentils and herbs, and season with freshly squeezed lemon juice, olive oil, (if desired, the maple syrup), plenty of black pepper and a pinch of salt. If you like, add a few tablespoons of olives and/or 1 tablespoon of capers.
Enjoy!
By: Marleen
Categories: Kitchen secrets
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