MIXED LENTIL & CAULIFLOWER FATTOUSH
Prep 15 mins | Cook 35 mins | Serves 4
⅔ cup dried brown lentils
½ cup dried red lentils
500g cauli ower,cut into orets,
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 cauliower 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 cauliower, 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.