1 glass of water
Roasted Kapya Pepper
Boil 1,5 liters of water.
Cut the roasted peppers into small cubes.
Boil lentils 8 - 10 minutes until they become soft. (Do not boiled more otherwise they could sprinter)
Chop the scallions roughly.
Chop the dill thinly and sueeze the lemon juice in a small bowl.
Once lentils are boiled, rinse them in cold water and combine with the other ingredients.
Just before serving, prepare the sauce for salad. In a mixing bowl, add pomegranate sour, lemon juice, 1 tablespoon olive oil and a pinch of salt and pepper. Mix them all.
Cut cauliflower rougly. (not too small or too large)
Grate garlic cloves. (You will use 2 of them for the saute and 1 for the yoghurt.)
Add 2 tablespoons of olive oil into a pan and start to saute the garlic over medium heat for 30-40 seconds.
Add cauliflowers in pan and sautée for 4-5 mins.
Add 1 grated garlic and a pinch of salt and pepper into the yogurt and stir.
Melt butters in another pan and when it starts to bubble, add the pepper paste and stir. (over medium heat)
After stirring 2 - 3 minutes, add ¼ cup of hot water and mix for a better consistency.
You can garnish the cauliflower sautée with yoghurt, tomato paste sauce and lentil salad.