Cauliflower, rice & lentil salad

2 of 5-a-day 30-60 minutes 400 kcal or less accompaniments budget buffet buffet cheap eats christmas party entertaining feed a crowd five a day for a crowd iron lunchbox new year's eve nye over an hour

N/A

Source

Ingredients

1kg cauliflower

2 tbsp olive oil

1 tbsp paprika

300g basmati wild rice mix

300g puy lentils

300g raisin

large handful roughly chopped parsley

large handful mint leaves, chopped

zest and juice 2 lemons

8 tbsp olive oil

2 tbsp white wine vinegar

Method

Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.

Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.

To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.