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Warm roasted cauliflower, broccoli, walnut & lentil salad

25 - 30 minutes (15 minutes)
Serves 2
    1/2 red onion, cut into chunks
  • 8 broccoli florets
  • 8 cauliflower florets
  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 3 tablespoons walnuts, roughly chopped
  • 200g no-added-salt brown lentils, drained and rinsed
  • 2 tablespoons parsley, roughly chopped
  • 2 tablespoons mint, roughly chopped
  • 2 tablespoons lemon juice
Preheat oven to 180°C. Line a large baking tray with baking paper.

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.

Place lentils, parsley, mint, lemon juice, walnuts and roasted vegetables
into a bowl and toss to combine. Serve warm.

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