Cauliflower, rice & lentil salad

Ingredients

• 1 kg cauliflower 
• 2 tbsp olive oil 
• 1 tbsp paprika 
• 300 g basmati rice mix wild
• 300 g puy lentils 
• 300 g raisin 
• 1 large handful parsley roughly chopped
• 1 large handful mint leaves chopped
• 2  lemon zest 
• 8 tbsp olive oil 
• 2 tbsp citrus champagne vinegar 

Equipment

• sauce pan
• oven
• whisk

Directions

1. Heat oven to 200C/180C fan/gas
2. Break the cauliflower into florets, drizzle with oil and toss with the paprika.
3. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.
4. Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins.
5. Drain and rinse under cold water.
6. To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.