Well Fed Naima

Potato salad flavors, but with a twist. You could certainly play with a variety of herbs and spices in this recipe. This is good barbecue food.

Red Lentil and Cauliflower Salad

Makes 6-8 servings

1 cup split red lentils
1 head cauliflower, rinsed, trimmed and cut into spears
4 stalks celery, thinly sliced on an angle
1 spring onion or 3-4 scallions, thinly sliced
1/2 cup cilantro leaves and tender stems, roughly chopped
Juice and zest of 2 lemons
2 tablespoons olive oil, or more if you like
Salt and pepper to taste

Bring 3 cups of water to a boil in a small pot. Sort, rinse, and drain the lentils and add them to the boiling water. Simmer for about 8-10 minutes, until tender. They will break apart a bit while cooking, but this lends a creamier texture to the salad which is really nice. Drain the lentils and set aside to cool.

Steam or boil the cauliflower spears until fork tender. Drain and rinse under cold running water until cool.

Cut the cooked cauliflower spears, florets and stems, into smaller pieces and place in a large bowl with the cooked lentils, celery, onion, cilantro, lemon zest, lemon juice, olive oil, salt, and pepper. Toss until well combined.

Let sit for at least 30 minutes to let the flavors deepen before serving.