LEGUME SALAD
Serves 6
INGREDIENTS
1 small head of cauliflower
2Tbs olive oil
200g fresh or frozen peas
400g/1 tin chickpeas
400g/1 tin lentils
1 red pepper, diced into small pieces
1 cup loosely packed fresh coriander
1 cup loosely packed fresh mint
Dressing
60ml olive oil
Zest and juice of 1 lemon
2 cloves garlic, crushed
1Tbs cumin powder
Salt and pepper
DIRECTIONS
- Preheat the oven to grill. Cut the cauliflower into florets, then slice thinly. Place the florets on a baking sheet, toss with olive oil and a little salt. Roast the cauliflower for about 10 minutes until golden in colour, toss once while roasting, if necessary
- In a small pot of salted boiling water, boil the fresh peas until just coloured bright green, remove and cool immediately in iced water. If using frozen peas follow package instructions and rehydrate in similar fashion
- Drain and rinse the chickpeas and lentils
- Place all three legumes in a bowl
- Toss through the chopped red pepper
- Coarsely chop the coriander and mint and add to the legumes
- Fold through and mix well with the rest of the salad
- Emulsify the dressing ingredients in a bowl or mixing jar, adding a tablespoon of hot water if required
- Fold through salad and serve