Sprouted Lentil and Cauliflower Salad
Lentil and cauliflower salad in a homemade version, easy to prepare, and delicious.
72 cal
4.2 g
10.3 g
3.1 g
3.1 g
Easy
Prep time
15 min prep
Cook time
See recipe
Servings
4 servings
Ingredients
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300 grams of sprouted lentils
300 grams of cauliflower
50 grams red onion (half a medium onion)
5 green onion stalks
A bunch of fresh parsley
Half a teaspoon of salt
A large lemon
A few sprays of olive oil
Method
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Preparing the vegetables
Grate the cauliflower or coarsely grind it in a food processor into tiny pieces
Chop the herbs (parsley and green onion stalks)
Assembly and serving
Mix the sprouted lentils with the cauliflower
Add the red onion and herbs
Season with half a teaspoon of salt, lemon juice and sprays of olive oil
Taste and adjust the seasoning to taste
Small tips that make a difference
- Chop the cauliflower very finely for a couscous-like texture.
- Dry the sprouted lentils well before mixing.
- Add the dressing only before serving to keep everything crisp.
Frequently asked questions
- What are sprouted lentils and where do I buy them?
- Lentils that have begun to germinate, sold in the chilled section of health shops and larger supermarkets. They are high in protein and eaten without cooking.
- How long does the salad keep?
- Up to 3 days in an airtight container in the fridge, if you keep the dressing separate.
- Can I add more protein?
- The salad is already high in protein from the lentils, but hard boiled egg, tuna or feta all work well.
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