- 1 small cauliflower sliced into flat disks
- 25g butter
- 1 tbs olive oil
- 1tsp red wine vinegar
- Chopped Flat parsley
- salt and pepper
- 1 pack of Express Puy Lentils & Quinoa
In a large pan, fry the cauliflower in butter on a low heat until soft and caramelised slightly. Season with salt and pepper. Mix the quinoa and lentils with olive oil, vinegar, salt and pepper and chopped parsley. Add to the pan of cauliflower to warm up gently, then serve into two bowls.