Cauliflower, rice & lentil salad

• cauliflower↗1kg 1kg
• olive oil↗2 tbsp 2 tbsp
• paprika↗1 tbsp 1 tbsp
• basmati wild rice↗300g 300g

  mix

• puy lentils↗300g 300g
• raisin↗300g 300g
• large handful roughly chopped parsley
• large handful mint↗

  leaves, chopped

• zest and juice 2 lemons
• olive oil↗8 tbsp 8 tbsp
• white wine vinegar↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.

2. 2

   Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.

3. 3

   To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.