Harissa cauliflower, lentils and tahini

AuthorJen Booker
RatingDifficultyIntermediate

Harissa cauliflower, lentils and tahini

Yields2 Servings
Cook Time35 mins

 240 g Lentils (tinned or packet)
 ½ Lemon
 1 Cauliflower
 1 Pomegranate
 1 tbsp Tahini
 1 tsp Nigella seeds
 2 tsp Cumin seeds
 200 g Rainbow carrots
 2 tbsp Harissa paste
 40 g Mixed salad leaves
 Handful fresh coriander
 Handful fresh mint

1

Preheat oven to 200

2

Cut the cauliflower into small florets

3

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

4

Place on a baking tray and sprinkle with the nigella seeds

5

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

6

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

7

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

8

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

9

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

10

Mix the tahini with 2 tbsp water to a smooth paste

11

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

12

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

Ingredients

 240 g Lentils (tinned or packet)
 ½ Lemon
 1 Cauliflower
 1 Pomegranate
 1 tbsp Tahini
 1 tsp Nigella seeds
 2 tsp Cumin seeds
 200 g Rainbow carrots
 2 tbsp Harissa paste
 40 g Mixed salad leaves
 Handful fresh coriander
 Handful fresh mint

Directions

1

Preheat oven to 200

2

Cut the cauliflower into small florets

3

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

4

Place on a baking tray and sprinkle with the nigella seeds

5

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

6

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

7

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

8

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

9

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

10

Mix the tahini with 2 tbsp water to a smooth paste

11

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

12

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

Harissa cauliflower, lentils and tahini

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