Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories324 kcal (16%)
Total Fat12.9 g (18%)
Carbs37.2 g (14%)
Sugars2.9 g (3%)
Protein19.8 g (40%)
Sodium528.2 mg (26%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 headcauliflower
sliced top to bottom around 1cm, and larger pieces being cut down to floret size
120gdried puy lentils
or green
2 Tbspgreen olives
roughly chopped
baby spinach
washed and roughly chopped
neutral oil
for cooking
3 sprigsthyme
2 Tbsptoasted flaked almonds
for the salsa verde
Instructions
Step 1
Place a wide pan over medium-high heat with a bit of oil. Add the cauliflower. Once the cauliflower browns a bit on the bottom, add salt, thyme, and a splash of water to the pan. Continue cooking until the cauliflower is tender, and both sides are golden brown.
Step 2
Meanwhile cook the lentils. Rinse, then place in a pan with plenty of cold water. Simmer until tender, about 25 minutes, then drain.
Step 3
For the salsa verde, blend all ingredients together until smooth.
Step 4
Mix together the lentils, spinach, half the salsa verde, and olives. Season to taste.
Step 5
Layer the lentils, then cauliflower on a serving plate, drizzle with the rest of the salsa verde, and sprinkle over almonds.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
