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Roasted cauliflower and lentil salad with red pepper sauce
Fruit and vegetables
1 large
cauliflower
(approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets
handful finely chopped fresh flatleaf
parsley
1 large red
pepper
, preferably Romano, stalk and seeds removed, cut lengthways into quarters
1
garlic
clove
2 tbsp
lemon juice
pinch
chilli
flakes (optional)
Tins, packets and jars
350g/12oz
Puy lentils
, soaked overnight
Cooking ingredients
2 tsp
coconut oil
or ghee
1 tsp ground
cumin
pinch
sea salt
flakes, or to taste
1
bay leaf
1 tbsp extra virgin
olive oil
70g/2½oz
cashews
, soaked for 4-6 hours
3 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Back to recipe
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