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5 minutes

108 of 109

Lentil, coriander and chilli salad with warm cauliflower florets

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 x 400 g cans lentils, drained and rinsed
200 g cauliflower florets, blanched
2 fresh chillies, finely chopped
½ cup chopped coriander
½ cup chopped chives
1/3 cup olive oil
sea salt and freshly ground black pepper
1 dollop plain yoghurt, for drizzling
squeeze of lemon

Method

Add the lentils, cauliflower, chilli, coriander and chive, lemon juice and olive oil to a bowl and mix to combine.

Season to taste, drizzle over the Greek yoghurt and serve.