Lunchbox Lentil Salad with Roasted Cauliflower, Feta and Walnuts
A filling lentil salad with roasted cauliflower, feta and walnuts that tastes good cold in a jar or lunchbox. The yogurt and lemon dressing keeps the lentils moist and the florets crisp.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 1 can Canned lentils, drained
- 300 g Cauliflower, cut into florets
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Sweet paprika powder
- 1 pc Red onion, finely diced
- 0.5 pc Cucumber, diced
- 150 g Cherry tomatoes, halved
- 60 g Feta
- 20 g Walnut kernels, roughly chopped
- 0.5 bunch Bunch of parsley, chopped
- 150 g Yogurt (3.5% fat)
- 1 pc Lemon, juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- Salt
- Black pepper, freshly ground
Method
- Rinse the lentils in a sieve and let them drain.
- No oven needed: heat olive oil in a large pan over medium heat, add the cauliflower with cumin, sweet paprika, salt and pepper, and fry for 8 to 10 minutes, stirring occasionally, until golden brown and still firm to the bite.
- Remove the pan from the heat and let the cauliflower cool briefly.
- For the dressing, stir together the yogurt, lemon juice, mustard, honey, salt and pepper in a small bowl.
- Mix the lentils, diced onion, diced cucumber and halved tomatoes in a large bowl.
- Fold in the cooled cauliflower and stir the dressing in generously.
- Crumble the feta, then mix the walnuts and parsley into the salad or sprinkle them on top.
- Divide the salad between two boxes or jars and serve cold, or store the box in a cool place until lunchtime.