• 240gLentils (tinned or packet)
• 0.5 Lemon
• 1Cauliflower
• 1Pomegranate
• 1tbspTahini
• 1tspNigella seeds
• 2tspCumin seeds
• 200gRainbow carrots
• 2tbspHarissa paste
• 40gMixed salad leaves
• Handful fresh coriander
• Handful fresh mint

Instructions

1. 1

   Preheat oven to 200

2. 2

   Cut the cauliflower into small florets

3. 3

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

4. 4

   Place on a baking tray and sprinkle with the nigella seeds

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Mix the tahini with 2 tbsp water to a smooth paste

11. 11

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

12. 12

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