Warm Lentil And Cauliflower Salad Recipes

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss together tomatoes, garlic, capers, and 2 tablespoons oil; season with salt and pepper. Brush cauliflower evenly with 3 tablespoons oil, season, and arrange on sheet. Roast until undersides are golden, 12 to 13 minutes. Flip and push to one side; add tomatoes to other and roast 12 minutes more.
• Stir lentils into tomatoes. Drizzle with 2 tablespoons oil; season. Sprinkle everything with cheese. Switch oven to broil, and broil on top rack until cheese has melted, 1 to 2 minutes. Toss arugula with remaining 1 tablespoon oil and vinegar; season. Serve cauliflower and lentils with arugula salad, sprinkled with almonds.

Steps:

• Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.
• In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
• While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
• When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Steps:

• Bring the broth to a boil. Add the lentils and bring them back to a boil. again. Lower the heat and simmer, uncovered just until the color of lentils changes, about 6 or 7 minutes only.
• If there is excess water, then drain it. Transfer the lentils to a bowl and add the diced radish, and differently colored bell peppers. When at room temperature, but still somewhat warm, dress with vinaigrette and season to taste with salt and pepper.
• Right before serving, toss with the parsley and serve as a bed for the chili scallops.

Steps:

• Cook lentils according to package directions, 20-25 minute or until tender. Drain.
• Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.

Steps:

• Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
• Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

Steps:

• Scrub potatoes; do not peel. Cook in plenty of water in a covered pot until potatoes are tender, about 20 minutes.
• Meanwhile, combine lentils with 3 cups water and bring to boil in a covered pot. Reduce heat and cook lentils in partly covered pot until tender, about 10 minutes.
• Whisk oil, mustard and vinegar in serving bowl.
• Wash, dry and mince basil and stir in.
• Cut onion in large chunks, place in a food processor and process until chopped fine; add to serving bowl.
• Wash, trim, seed and cut pepper into large chunks; process until chopped fine, and add to serving bowl.
• Wash and trim fennel, cut into chunks, and process until chopped fine; add to bowl.
• When lentils are cooked, drain well and stir in.
• When potatoes are cooked, drain and cut into bite-size pieces; stir into bowl; season with salt and pepper and serve at room temperature with whole grain bread.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil and line a baking sheet with non-stick baking parchment. Put the flour, paprika and a big pinch of salt in a bowl and whisk in the yogurt and 50ml water until you have a smooth batter. Toss in the cauliflower florets until coated and spread out in an even layer on the baking sheet.
• Bake for 20-25 mins, tossing halfway through, until crisp and golden. Put the hot sauce and 1 tsp of the honey in a pan to heat up, toss the cauliflower in the mixture, put back on the tray and cook for about 5-8 mins more.
• Meanwhile, whisk together most of the lime zest and all the juice, the remaining 1 tsp honey and 1 tbsp olive oil in a large bowl, and toss in the salad leaves and lentils. Divide between two plates and top with the cauliflower wings and the remaining lime zest, if you like.