3x15LunchFry15 min
Warm Lentil, Cauliflower and Oat Crunch Salad
A filling warm lunch with a light texture and quick skillet cooking.
3 main products
Cooked lentils - 180 gCauliflower - 220 gOat flakes - 25 g
Allowed extras
water, salt, black pepper, 1 tsp vegetable oil
291 kcalP: 15F: 4C: 44
Cooking
- 1Break the cauliflower into small florets and rinse them.
- 2Heat a skillet with the vegetable oil over medium heat.
- 3Add the cauliflower and fry for 5–6 minutes, stirring, until it softens and turns lightly golden.
- 4Add the oat flakes and fry for another 1–2 minutes so they become slightly fragrant.
- 5Add the cooked lentils and 2–3 tablespoons of water, then stir.
- 6Cook for another 3–4 minutes until the dish is hot and juicy.
- 7Season with salt and black pepper, then serve warm right away.
Menu type
Low calorie