Time: 1 hour.
Complexity: easily
Servings: 6

This incredibly delicious, filling, and healthy salad combines all the vibrant colors, flavors, and textures of its ingredients. The base is cooked orzo pasta and brown lentils, topped with cauliflower. Fresh cherry tomatoes, Swiss chard, and olives make the salad incredibly juicy. A mix of herbs—parsley, dill, and mint—infuse it with extra freshness. Serve this salad as a side dish with fish or meat, or as a filling meal on its own.

Ingredients:

• 1 large head (or 2 small) cauliflower, about 0.7 kg (1.7 lb), cut into 2.5 cm (1 in) florets.
• 1/4 cup olive oil
• 2 cups cherry tomatoes, halved or quartered if large
• 2 cups Swiss chard leaves (about 4 large leaves) + 1/4 cup finely chopped stems
• 1 and 2/3 cups cooked brown lentils (about 2/3 cup raw)
• 1 heaping cup cooked orzo pasta (about 90g raw)
• 0.5 cups pitted green olives, coarsely chopped
• 0.5 cups parsley leaves, coarsely chopped
• 3 tbsp dill, finely chopped
• 2 tablespoons chopped mint
• 0.5 tsp lemon zest + 2 tbsp freshly squeezed lemon juice
• 0.5 tsp red pepper flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, cherry tomatoes, chard, lentils, orzo pasta, olive, parsley, dill, mint, lemon zest, red pepper flakes

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Preparation:

Step 1
• Preheat oven to 220°C (425°F). Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, season with salt and pepper. Bake until tender and browned in places, about 20 minutes. Let cool.
Step 2
• In a large bowl, combine the roasted cauliflower, cherry tomatoes, Swiss chard leaves and stems, lentils, orzo pasta, olives, parsley, dill, and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Toss and serve.

Votes: 1

Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)