Cauliflower schnitzel with beluga lentils and salad

The taste is a combination of heartiness, spice and freshness. Our cauliflower cutlets are an excellent choice for a light lunch or dinner with friends and go wonderfully with a glass of Greek white wine.

Ingredients for 2-3 people:

• 1 medium cauliflower
• 2 eggs
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Minos extra virgin olive oil for frying

For the beluga lentils:

• 1 cup beluga lentils, washed and drained
• 2 cups vegetable broth
• Salt and pepper to taste
• Minos ORGANIC Extra Virgin Olive Oil for Drizzling

For the salad:

• 100 g lamb’s lettuce, washed
• A handful of fresh parsley, roughly chopped
• 2 carrots, sliced
• 1 zucchini, sliced
• Minos extra virgin olive oil for frying
• Salt and pepper to taste

Preparation:

Preparation time: approx. 60 minutes

Difficulty level: medium

1. Cut the cauliflower into even slices, about 1 cm thick.
2. In a pan of lightly salted water, cook the cauliflower for 5-7 minutes until slightly soft. Drain and allow to cool.
3. In a bowl, whisk the eggs. In another bowl, mix the breadcrumbs with oregano, salt and pepper.
4. Dip the cauliflower slices first in the beaten eggs and then in the seasoned breadcrumbs, making sure they are evenly coated.
5. Heat Minos extra virgin olive oil in a frying pan and fry the breaded cauliflower slices until golden brown. Drain on kitchen paper.
6. Put the beluga lentils in a pot with the vegetable stock. Bring to the boil and then reduce the heat. Simmer for about 20-25 minutes until the lentils are soft. Drain off any excess water.
7. Season with salt and pepper and drizzle with Minos ORGANIC Extra Virgin Olive Oil .
8. Heat Minos extra virgin olive oil in a frying pan. Fry the carrot and zucchini slices until lightly browned. Season with salt and pepper.
9. Place the lamb's lettuce and parsley in a large bowl. Add the fried carrots and zucchini.
10. Drizzle with Minos ORGANIC Extra Virgin Olive Oil and mix lightly.
11. Arrange the Greek cauliflower schnitzels on a bed of beluga lentils and the salad.
12. Drizzle with additional Minos ORGANIC Extra Virgin Olive Oil if desired and garnish with fresh parsley.

Tip: For a special flavor, you can add 2-3 tablespoons of our delicious Minos balsamic vinegar with honey to the salad. Its sweet and sour taste goes perfectly with the flavors of the lentils and the other ingredients.