Roast Cauliflower and Lentil Salad with Tahini Drizzle
The dense texture of roasted cauliflower is a delicious alternative to meat. It’s paired here with nutty lentils, a superior source of plant protein.
– serves 4 –
- 150g puy lentils
- 150g quinoa
- 2 vegetable stock cubes
- 2 whole cauliflower
- 320g baby carrots
- 2 teaspoon cumin seeds
- 2 tablespoon ras el hangout
- 160g coconut yoghurt
- 30g tahini
- 1 red chilli
- 4 spring onions
- Rinse the puy lentils and quinoa in a sieve under cold water, then put in a saucepan with the vegetable stock cube and 900ml cold water, bring to the boil then cook over medium for 25 minutes until the water is absorbed.
- Meanwhile prepare the vegetables. Turn on the oven to GM7 / 200°C (fan) / 220°C. First slice each cauliflower in half straight down the centre, then cut a 1-inch slice off each of the 4 halves. Cut the remaining cauliflower into florettes and put to the side. Trim the baby carrots then slice them in half lengthways. Put the cauliflower florets and halved carrots onto a baking tray, sprinkle over the cumin seeds a drizzle of vegetable oil and a generous pinch of salt. Give this a gentle mix.
- Lay the 4 cauliflower steaks on to another baking tray. Take half of the coconut yogurt and mix with the ras el hanout, then spoon this over the cauliflower steaks. Put both trays in the oven and roast until golden and tender, around 15 to 20 minutes.
- Make your tahini dressing by combining the remaining coconut yoghurt with a tahini, 2 teaspoons cold water, a pinch of salt and a pinch of pepper.
- Trim and slice the spring onions, and cut the red chilli in half lengthways before scraping out the seeds with a teaspoon and chopping finely.
- Once the quinoa and puy-lentils are cooked drain away excess water, add the sliced spring onion, roasted carrots, cauliflower florets, half the red chilli, a drizzle of olive oil, a pinch of pepper and mix everything together. To serve put the puy lentil and quinoa roasted vegetable salad on a plate, top with a single cauliflower steak, drizzle over the tahini dressing, and sprinkle with the remaining chilli.