Ingredients

Method

• 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

Ingredients

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.