MIXED LEN­TIL & CAULIFLOWER FAT­TOUSH

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 35 mins | Serves 4

⅔ cup dried brown lentils

½ cup dried red lentils

500g cauli ower,cut into orets,

blanched

Cook­ing oil spray

2 tsps ground cumin

2 Le­banese breads

1 cup at-leaf pars­ley

3 cel­ery stalks, sliced

3 toma­toes, nely chopped

1 red onion, halved, thinly sliced 1 green cap­sicum, coarsely chopped 1 tbsp olive oil

1 tbsp le­mon juice

1 clove gar­lic, crushed

150g low-fat fetta, cubed

1. Cook brown lentils in a saucepan of boil­ing salted wa­ter for 35 mins or un­til ten­der. Re­fresh un­der cold wa­ter. Drain. Mean­while, cook red lentils in a saucepan of boil­ing salted wa­ter for 8 mins or un­til ten­der. Re­fresh un­der cold wa­ter. Drain.

2. Mean­while, pre­heat oven to 200°C/180°C fan-forced. Spray cauli–ower with oil. Sprin­kle with cumin. Place on an oven tray. Bake for 15 mins or un­til browned and ten­der. Spray bread with oil. Place on an oven tray. Bake for 8 mins or un­til crisp. Cool on tray (bread will ˜rm). Break into pieces.

3. Com­bine cauli–ower, brown and red lentils, pars­ley, cel­ery, tomato, onion and cap­sicum in a large bowl. Whisk oil, juice and gar­lic in a jug. Add dress­ing to len­til mix­ture; toss to com­bine. Add bread pieces and fetta; toss to com­bine. Sea­son.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.