Lentil Roasted Cauliflower Salad

Ingredients

Instructions

Ingredients

Servings:

Instructions

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17-20 minutes or until tender but not mushy.
In the meantime, cut the cauliflower and the beetroot on same size.
In a small bowl mix olive oil, cinnamon, honey and salt and pepper.
Spread veggies over baking sheet (not overlapping) and brush them with the cinnamon honey glaze.
Place the veggies in the oven and roast for 20 minutes, until tender and golden brown.
Once done let it cool down and mix it all with cooked lentils.
For the dressing mix all ingredients together, add a splash of water if needed.
Add the dressing to the veggies and mix till evenly coated.
Spread it all on a bigger plate and sprinkle with fresh coriander.

Preparing In The Kitchen

Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
In a medium saucepan, combine the lentils and water and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17-20 minutes or until tender but not mushy.
In the meantime, cut the cauliflower and the beetroot on same size.
In a small bowl mix olive oil, cinnamon, honey and salt and pepper.
Spread veggies over baking sheet (not overlapping) and brush them with the cinnamon honey glaze.
Place the veggies in the oven and roast for 20 minutes, until tender and golden brown.
Once done let it cool down and mix it all with cooked lentils.
For the dressing mix all ingredients together, add a splash of water if needed.
Add the dressing to the veggies and mix till evenly coated.
Spread it all on a bigger plate and sprinkle with fresh coriander.

Not just another veggie meal. It is cinnamon spiced veggie meal.