Oriental Cauliflower Salad with Lentils

Ingredients

• 250 g brown lentils
• Salt
• 1 Cauliflower
• 4 tbsp olive oil
• 1 tsp Ras el-Hanout
• 1 tsp turmeric powder
• Pepper
• 1 Red Onion
• 2 sprigs parsley
• 20 g baby spinach (about 1 handful)
• 200 g yogurt (3.5% fat)
• 2 sprigs Mint
• 1 organic lemon (juice and zest)
• 30 g Sunflower seeds (2 tbsp)
• 30 g sultanas (2 tbsp)

Instructions

1. 1.

   Cook lentils in boiling water for 20–25 minutes until slightly firm, salting toward the end of cooking.

2. 2.

   Meanwhile, clean and wash cauliflower, cut into florets. Toss with 2 tbsp olive oil, Ras el-Hanout, turmeric, salt, and pepper, then spread on a baking sheet. Roast in a preheated oven at 200 °C (180 °C fan) for about 20 minutes.

3. 3.

   During this time, peel and finely dice the onion. Wash parsley, pat dry, and roughly chop. Wash spinach and pat dry as well.

4. 4.

   For the dip, whisk yogurt in a bowl. Wash mint, pat dry, finely chop, and add to the yogurt along with lemon zest and juice; mix well. Season dip with salt and pepper. Toast sunflower seeds in a hot pan without oil for 2 minutes, then cool; set aside a few seeds.

5. 5.

   Drain lentils and let them drain. Arrange cauliflower, lentils, onion cubes, parsley, and spinach on a plate, drizzle with remaining olive oil. Sprinkle sunflower seeds and sultanas over the top and add a drizzle of dip. Finish by sprinkling the rest of the dip with pepper and serving the remaining sunflower seeds separately alongside the salad.