Preheat oven to 200
Cut the cauliflower into small florets
Rub the cauliflower with the harissa paste and 1/2 tbsp oil
Place on a baking tray and sprinkle with the nigella seeds
Cut the rainbow carrots into thin batons and place on another baking tray
Drizzle with 1/2 tbsp oil and sprinkle with the cumin seeds and a pinch of salt
Place both trays in the oven for 25 minutes turning half way
Finely chop the coriander and mint and place in a bowl with 1 tbsp oil and a squeeze of lemon juice
Fry the lentils in 1 tsp oil or 5 minutes, add a pinch of salt and half the herby dressing
Mix the tahini with 2 tbsp water to a smooth paste
Place the salad leaves on 2 plates and spoon over the lentils, topping with carrots and cauliflower.
Sprinkle with pomegranate seeds and drizzle over the tahini and herby dressing