Calories 69, Fat 1.8g, Saturates 0.3g, Carbohydrates 8.0g, Sugars 2.6g, Protein 3.8g, Salt 0.16g
Place the lentils, onion and garlic into a saucepan with plenty of fresh water and bring to the boil. Cover with a lid, reduce heat and leave to simmer for 20 minutes.
Arrange the cauliflower florets in a roasting dish and preheat the oven to 200°C (Gas Mark 6, 400°F).
Mix all the spices in a small bowl with the olive oil and season generously. Pour over the cauliflower and toss to coat evenly in the spices. Transfer to the oven and roast for 20-30 minutes or until tender and lightly scorched.
When the lentils are tender, drain them well and season with salt and pepper. Remove the cauliflower from the oven, when cooked.
To serve, arrange the parsley generously on 2 plates or a serving dish. Spoon over the warm lentils and top with the roasted cauliflower.
To make the dressing, squeeze the lemon juice into the cauliflower roasting dish and mix well with the spiced roasting juices to combine. Pour the warm dressing generously over the salad and serve with extra lemon wedges, if you like.
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