Salad With Roasted / Grilled Cauliflower, Carrot, Lentils And Herb Dressing With Chorizo
RECIPE
Dressing: Rinse the tops and parsley. Put all the ingredients in a blender and mix to a smooth dressing. If necessary, dilute with water. If you do not have carrot tops, replace it with more fresh spices.
Assembly: Light the grill and grill chorizon alt. slice the chorizon and fry for 2-3 minutes per side in a frying pan. Place salad leaves on a large platter, pour over the lentils and place over the cauliflower and carrots. Pour over 1/3 of the dressing and mix around. Top with sugar peas and sausage and serve with remaining dressing.
4 servings
Time: 45 minutes
Ingredients
- 1 point Peas of Heaven chorizo
Salad:
- 1 cauliflower head
- 400 g of diluted carrots
- 2 teaspoons cumin seeds
- 2 teaspoons agave syrup
- 3 tbsp oil
- 1 point green lenses
- 70 g green leaves
Dressing
- 1 bunch carrot blast
- 1 bunch parsley
- 2 tbsp Kapris
- 1 teaspoon Dijon mustard
- 0.5 dl Oil
- 1 tablespoon vinegar
- 3 tbsp tahini
- Salt and pepper