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Recipe courtesy of Eddie Jackson

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 30 min
  • Yield: 6 servings
  • Nutrition Info

Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.
  2. In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.