Cauliflower Lentil Salad

Ingredients

• 80 g brown mountain lentils
• Salt
• Juice of 1 lime
• 3 tbsp white wine vinegar
• 1 tsp turmeric
• 2 Garlic cloves
• 6 tbsp Olive oil
• Salt
• freshly ground pepper
• 2 Spring Onions
• 2 Tomatoes
• 500 g Cauliflower
• 1 lemon (unprocessed)
• Salt
• 1 tbsp White Wine Vinegar
• 1 tbsp Olive Oil

Instructions

1. 1.

   Cook mountain lentils in salted water for 20-30 minutes. Drain, rinse with cold water and let drain.

2. 2.

   Mix lime juice with vinegar and turmeric. Peel garlic and squeeze into the mixture. Stir in olive oil. Season with salt and pepper. Clean spring onions, rinse and finely chop. Rinse tomatoes and dice small. Mix with the dressing and fold into lentils. Cover and let rest for 30 minutes.

3. 3.

   Clean cauliflower, rinse and cut into florets. Wash lemon and slice in half. Cook cauliflower in salted water with lemon halves for 8-10 minutes until al dente. Remove and drain. Slice cauliflower as desired. Whisk vinegar and olive oil and toss cauliflower in it. Plate cauliflower together with lentils.