B00CU1W244_EBOK

ce the broad beans, lentils, roast vegetables and grilled
chini in a large bowl. Add the dressing and half the mint,
ast cauliflower and lentil salad with
argrilled zucchini
25 mins COOK 30 mins
lentils in this recipe contribute a protein unit, making
beautiful salad a complete meal.
heat the oven to 220°C and line two baking trays with
nch the broad beans in a large saucepan of boiling water
2 minutes or until tender. Remove the broad beans with a
ted spoon and transfer to a bowl of iced water to cool. Drain
in, then peel and set aside. Add the lentils to the pan of water
bring back to the boil. Reduce the heat to low and simmer
tly for 20–25 minutes until the lentils are tender. Drain,
n pour over the lemon juice and zest and mix gently.
nwhile, combine the cauliflower, carrot and onion in a large
l and spray with cooking oil. Sprinkle over the sumac and
rika and toss well to coat. Arrange the vegetables in a single
r on the prepared trays and spray with cooking oil again.
st for 20–25 minutes, turning once, until golden and tender.
ove from the oven and set aside until ready to use.
t a chargrill pan to high. Spray the zucchini with oil then
k for 1–2 minutes on each side until tender.