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Lentil & cauliflower salad
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1 small cauliflower, cut into florets
400g can Geo Organic Black Beluga Lentils, drained and rinsed
4 salad onions, thinly sliced
75g cashew nuts, toasted
1 carrot, coarsely grated
3 tbsp Waitrose Mandarin & Shallot Dressing
1. Place the cauliflower in a food processor and blitz until it resembles couscous. Transfer to a large bowl.
2. Mix in the remaining ingredients and stir to evenly combine. Season to taste and serve.
Typical values per serving:
This recipe was first published in November 2016.