Warm roasted cauliflower, broccoli, walnut and lentil salad
2 serves
15 m
30 m
Ingredients
- ½ red onion, cut into chunks
- 8 broccoli florets
- 8 cauliflower florets
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 3 tablespoons walnuts, roughly chopped
- 200 g no-added-salt brown lentils, drained and rinsed
- 2 tablespoons parsley, roughly chopped
- 2 tablespoons mint, roughly chopped
- 2 tablespoons lemon juice
Method
Step 1
Preheat oven to 180 °C. Line a large baking tray with baking paper.
Step 2
Place red onion, broccoli and cauliflower onto the baking tray. Drizzle with olive oil and cumin. Roast in the oven for 20-25 minutes or until tender and vegetables are slightly charred. Add walnuts for the last 5 minutes of roasting.
Step 3
Place lentils, parsley, mint, lemon juice, walnuts and roasted vegetables into a bowl and toss to combine. Serve warm.
