Cauliflower red lentil salad

Name: Cauliflower red lentil salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small head (about 500 g) Cauliflower; 7-10 Tbsp Salt; 120 g red lentils; 300 ml Vegetable broth; 200 g Pork escalope; 1 collar Spring onions; 1 red chilli pepper; 2 (150 g each) Cup of skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lime juice; 1 TABLESPOON Oil; 7-10 Tbsp Lime, coriander and chili

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small head (about 500 g) Cauliflower
7-10 Tbsp Salt
120 g red lentils
300 ml Vegetable broth
200 g Pork escalope
1 collar Spring onions
1 red chilli pepper
2 (150 g each) Cup of skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lime juice
1 TABLESPOON Oil
7-10 Tbsp Lime, coriander and chili

Directions

1
Clean and wash the cauliflower. Cook in boiling salted water for about 12 minutes. Then carefully cut into slices. Meanwhile cook the lentils in boiling broth for about 15 minutes. Then drain them.
2
Wash the meat, dab dry and cut into strips. Clean and wash spring onions and cut them into rings. Carve the chilli lengthwise, remove seeds and chop finely. Season yoghurt with salt, pepper and lime juice. Heat oil. Fry the meat and chillies for about 3 minutes, turning them, and salt them a little. Add the lentils and sauté briefly. Also season with salt, pepper and lime juice. Fold in spring onions. Arrange cabbage and meat mixture on plates.
3
Fry the meat and chillies for about 3 minutes, turning them, and salt them a little. Add the lentils and sauté briefly. Also season with salt, pepper and lime juice. Fold in spring onions. Arrange cabbage and meat mixture on plates. Pour the yoghurt sauce over them. Serve garnished with slices of lime, coriander and chilli