- 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
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.