Cauliflower with lentils & yoghurt sauce

Name: Cauliflower with lentils & yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 cauliflower; 7-10 Tbsp Salt; 2 tablespoons (30 g) red lentils; 75 g Skimmed milk yoghurt; 2 TEASPOONS Lemon juice; 7-10 Tbsp Pepper; 2 (approx. 50 g) Spring onions; 7-10 Tbsp chili pepper or; 7-10 Tbsp Cayenne pepper; 75 g Pork escalope; 1/2 tsp (3 g) Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 cauliflower
7-10 Tbsp Salt
2 tablespoons (30 g) red lentils
75 g Skimmed milk yoghurt
2 TEASPOONS Lemon juice
7-10 Tbsp Pepper
2 (approx. 50 g) Spring onions
7-10 Tbsp chili pepper or
7-10 Tbsp Cayenne pepper
75 g Pork escalope
1/2 tsp (3 g) Oil

Directions

1
Clean and wash the cauliflower. Cut approx. 200 g into slices or florets as desired (use the rest for other purposes). Cover and cook in little boiling salted water for about 12 minutes. Drain
2
Rinse lenses. Cover and cook in approx. 100 ml boiling salted water for 8-10 minutes. Drain well
3
Season yoghurt with 1 teaspoon lemon juice, salt and pepper. Clean and wash spring onions and cut into fine rings. Carve the chilli lengthwise, remove seeds, wash and chop finely. Wash the meat, dab dry and cut into strips
4
Heat the oil in a pan. Brown the meat in it while turning. Fry spring onions and chilli for about 3 minutes. Add the lentils. Season to taste with salt, pepper and 1 tsp. lemon juice. Arrange cauliflower with lentils and yoghurt sauce