![Lentil, Cauliflower and Kale Salad Lentil, Cauliflower and Kale Salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/6B1AF2F6-D812-41C4-ACBE-0437FED7FDD4/Derivates/B58C3271-3E17-41CC-A5BA-974369FB5F24.jpg)
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Ingredients
- 10 oz cauliflower, cut into florets (approx. 6 florets)
- 2 tbsp olive oil
- 5 oz lacinato kale, cut into pieces (2 in.), stems removed (approx. 1 bunch)
- 3 garlic cloves
- 16 oz Roma tomatoes, halved
- 1 tbsp balsamic vinegar, plus extra to garnish
- 1 oz olive oil, plus extra to garnish
- ½ oz fresh basil leaves
- 1 tsp salt, to taste
- 24 oz water
- 4 oz black lentils
- 3 oz feta cheese, drained and crumbled
- freshly ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 952.4 kJ / 227.6 kcal
- Protein
- 9.4 g
- Carbohydrates
- 21 g
- Fat
- 12.9 g
- Saturated fat
- 3.5 g
- Fiber
- 4.8 g
- Sodium
- 551.3 mg
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