Buckwheat bowl with roasted cauliflower, lentils and soy yogurt

Ingredients

For 1 serving

• Buckwheat50 g
• Cooked lentils120 g
• Cauliflower200 g
• Soy yogurt80 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Extra virgin olive oil8 g
• Parsley5 g
• Almonds8 g
• Saltto taste

Contains: nuts, soy,

In season: October – March

Method

1. Preheat the oven to 210 °C (conventional). Cut the cauliflower into evenly sized florets, wash and dry them well.
2. Toss the florets on a lined tray with the oil, turmeric, cumin and a pinch of salt and roast for 25 minutes, turning halfway, until tender and golden at the edges.
3. Meanwhile, bring a small pan of salted water to the boil, rinse the buckwheat and cook it for 15 minutes, until tender but still separate; drain.
4. Drain and rinse the lentils and warm them in a small pan with a spoonful of water for 2 minutes, until piping hot. Chop the parsley and roughly chop the almonds.
5. Build the bowl with the buckwheat, lentils and cauliflower, then finish with the soy yoghurt, parsley and almonds.