B00CU1W244_EBOK

oad beans, lentils, roast vegetables and grilled
a large bowl. Add the dressing and half the mint,
cauliflower and lentil salad with
illed zucchini
COOK 30 mins
s in this recipe contribute a protein unit, making
iful salad a complete meal.
e oven to 220°C and line two baking trays with
broad beans in a large saucepan of boiling water
es or until tender. Remove the broad beans with a
on and transfer to a bowl of iced water to cool. Drain
peel and set aside. Add the lentils to the pan of water
ack to the boil. Reduce the heat to low and simmer
0–25 minutes until the lentils are tender. Drain,
over the lemon juice and zest and mix gently.
, combine the cauliflower, carrot and onion in a large
pray with cooking oil. Sprinkle over the sumac and
d toss well to coat. Arrange the vegetables in a single
e prepared trays and spray with cooking oil again.
0–25 minutes, turning once, until golden and tender.
om the oven and set aside until ready to use.
rgrill pan to high. Spray the zucchini with oil then
2 minutes on each side until tender.