Lentil And Orzo Salad With Roasted Cauliflower, Chard And Herbs
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Olive Oil1.666667 cups
Brown Lentils (cooked from about 2/3 cup)3 tbsps
Dill (finely chopped fresh)2 tbsps
Mint (sliced fresh)1 tsp
Red Pepper FlakeDirections:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Place the cauliflower on a rimmed baking sheet
4
Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper
5
Roast until tender and charred in places, about 20 minutes
6
Let cool
7
In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint
8
Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste
9
Fold to combine and serve