There are salads that can be served as a single dish. This salad with cauliflower and lentils Beluga is an example, since it combines different vegetables and legumes in a healthy way. You can combine as many green leaves as you want and choose the lentils that you like the most to prepare it.
Salads are a great resource this time of year. Are simple and quick to prepare and when served warm or cold they are more refreshing than other proposals. This, specifically, is accompanied by a pepper sauce that will give it a lot of flavor. Do you dare to try it?
Salad with cauliflower and Beluga lentils
The Beluga cauliflower and lentil salad that we propose today is a very complete dish that combines vegetables and legumes. Do you dare to try it?
Author Maria
Recipe type: Hair
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 cauliflower florets
- ½ onion
- 1 tablespoon of extra virgin olive oil
- Sal Island
- Pepper
- 8 cups of leafy greens; spinach, arugula, oak leaf lettuce, etc.)
- 1 cup cooked black lentils
For the sauce
- 1 roasted red bell pepper, peeled, seeded and meat removed
- 2 cloves garlic, peeled
- ½ cup of toasted almonds
- 1 cayenne
- 1 teaspoon smoked paprika
- 1 tablespoon chopped parsley
- Sal Island
- Pepper
- ¼ cup olive oil
Preparation
- We preheat the oven at 200ºC and line the oven tray with parchment paper.
- We spread the cauliflower and the onion on the tray, sprinkle with 1 tablespoon of olive oil, season and mix with your hands so that it is well impregnated.
- Bake for 35 minutes or until cauliflower is tender.
- Meanwhile, we prepare the sauce crushing all the ingredients in a food processor and reserve it in a bowl.
- When the cauliflower is cooked, the we mix with the sauce.
- In a large bowl we place as base the green leaves and add the onion, lentils and cauliflower over these.