I’m getting into a bit of a salad kick as the weather warms up. This particular salad is great with grilled meats. I like to make it for summer barbecues when I know that other people are bringing salads as well, so there will probably already be a green salad and a potato salad.
This is another salad where the dressing is served separately. For a lower-fat version, you can use a little bit of dressing and top with some lemon juice, or make a second dressing with low-fat yoghurt and no olive oil.
- 1 cup of red rice
- 2 large beetroots
- 1/2 a head of cauliflower, cut into small florets.
- Olive oil
- 1 tin brown lentils, drained and rinsed.
- 1 cup shredded kale (or use beetroot greens if your beetroots came with leaves attached)
- 1/4 cup each of mint and parsley, chopped.
- 1 cup of plain yoghurt
- Juice of one lemon
- 1 tbs sumac
- Preheat oven to 200C. Trim the beetroot so there is only about an inch of stem still attached. Place in the oven for forty minutes.
- Cook the red rice with two cups of boiling water in a saucepan. The rice should take about half an hour to cook.
- Spread the cauliflower over a baking tray and drizzle with olive oil. Once the beets have been cooking for twenty minutes, place the cauliflower in the oven and cook for another twenty minutes.
- Heat some olive oil in a saucepan on medium heat and cook the kale until it turns bright green (about five minutes).
- To make the dressing, combine the yoghurt, lemon juice, sumac and one tablespoon of olive oil.
- To serve, toss together the rice, lentils, beetroot, cauliflower herbs and kale in a large salad bowl. Serve onto plates and drizzle over some of the dressing. If you are serving the salad with meat, you can reserve some dressing to drizzle over the meat.