AuthorJen BookerHarissa cauliflower, lentils and tahini
Preheat oven to 200
Cut the cauliflower into small florets
Rub the cauliflower with the harissa paste and 1/2 tbsp oil
Place on a baking tray and sprinkle with the nigella seeds
Cut the rainbow carrots into thin batons and place on another baking tray
Drizzle with 1/2 tbsp oil and sprinkle with the cumin seeds and a pinch of salt
Place both trays in the oven for 25 minutes turning half way
Finely chop the coriander and mint and place in a bowl with 1 tbsp oil and a squeeze of lemon juice
Fry the lentils in 1 tsp oil or 5 minutes, add a pinch of salt and half the herby dressing
Mix the tahini with 2 tbsp water to a smooth paste
Place the salad leaves on 2 plates and spoon over the lentils, topping with carrots and cauliflower.
Sprinkle with pomegranate seeds and drizzle over the tahini and herby dressing
Ingredients
Directions
Preheat oven to 200
Cut the cauliflower into small florets
Rub the cauliflower with the harissa paste and 1/2 tbsp oil
Place on a baking tray and sprinkle with the nigella seeds
Cut the rainbow carrots into thin batons and place on another baking tray
Drizzle with 1/2 tbsp oil and sprinkle with the cumin seeds and a pinch of salt
Place both trays in the oven for 25 minutes turning half way
Finely chop the coriander and mint and place in a bowl with 1 tbsp oil and a squeeze of lemon juice
Fry the lentils in 1 tsp oil or 5 minutes, add a pinch of salt and half the herby dressing
Mix the tahini with 2 tbsp water to a smooth paste
Place the salad leaves on 2 plates and spoon over the lentils, topping with carrots and cauliflower.
Sprinkle with pomegranate seeds and drizzle over the tahini and herby dressing