B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
2½ units vegetables
¼ unit fats
Roast cauliflo
chargrilled zu
SERVES 4 PREP 25 mins
1⅓ cups (200 g) frozen broad beans
2 cups (400 g) French-style (puy)
lentils, rinsed and drained
finely grated zest and juice of 1 lemon
300 g cauliflower, cut into florets
2 carrots, sliced into 5 mm
thick rounds
1 red (Spanish) onion, sliced into
2 cm thick wedges
cooking oil spray
1 teaspoon ground sumac
1 teaspoon sweet paprika
2 zucchinis (courgettes), cut on the diagonal into 1 cm
thick slices
2 quantities Garlic Yoghurt Dressing
(see page 207), to serve
handful mint leaves, roughly chopped
1
2
3
4
5
The lentils in this recip
this beautiful salad a co
Preheat the oven to 220°
baking paper.
Blanch the broad beans i
for 2 minutes or until ten
slotted spoon and transfe
again, then peel and set a
and bring back to the boi
gently for 20–25 minutes
then pour over the lemon
Meanwhile, combine the
bowl and spray with cook
paprika and toss well to c
layer on the prepared tra
Roast for 20–25 minutes,
Remove from the oven an
Heat a chargrill pan to hi
cook for 1–2 minutes on e
Place the broad beans, le
zucchini in a large bowl. A