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Lentil, coriander and chilli salad with warm cauliflower florets

By Abigail Donnelly
4
Easy
10 minutes
5 minutes

Ingredients

  • 2 x 400 g cans lentils, drained and rinsed
  • 200 g cauliflower florets, blanched
  • 2 fresh chillies, finely chopped
  • ½ cup chopped coriander
  • ½ cup chopped chives
  • 1/3 cup olive oil
  • sea salt and freshly ground black pepper
  • 1 dollop plain yoghurt, for drizzling
  • squeeze of lemon

Method

Add the lentils, cauliflower, chilli, coriander and chive, lemon juice and olive oil to a bowl and mix to combine.

Season to taste, drizzle over the Greek yoghurt and serve.