Harissa cauliflower, lentils and tahini

By Jen Booker

August 2, 2020

  • Cook: 35 mins
  • Yields: 2


240g lentils (tinned or packet)

1/2 lemon

1 cauliflower

1 pomegranate

1 tbsp tahini

1 tsp nigella seeds

200g rainbow carrots

2 tsp cumin seeds

2 tbsp harissa paste

40g mixed salad leaves

Handful fresh coriander

Handful fresh mint


1Preheat oven to 200

2Cut the cauliflower into small florets

3Rub the cauliflower with the harissa paste and 1/2 tbsp oil

4Place on a baking tray and sprinkle with the nigella seeds

5Cut the rainbow carrots into thin batons and place on another baking tray

6Drizzle with 1/2 tbsp oil and sprinkle with the cumin seeds and a pinch of salt

7Place both trays in the oven for 25 minutes turning half way

8Finely chop the coriander and mint and place in a bowl with 1 tbsp oil and a squeeze of lemon juice

9Fry the lentils in 1 tsp oil or 5 minutes, add a pinch of salt and half the herby dressing

10Mix the tahini with 2 tbsp water to a smooth paste

11Place the salad leaves on 2 plates and spoon over the lentils, topping with carrots and cauliflower.

12Sprinkle with pomegranate seeds and drizzle over the tahini and herby dressing


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