Red lentils and roasted cauliflower with lemon tahini

Ingredients

For 1 serving

• Red lentils80 g
• Cauliflower250 g
• Tahini10 g
• Hemp seeds10 g
• Lemon juice1 tablespoon
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Cumin1 teaspoon
• Garlic1 clove
• Saltto taste

Contains: sesame,

In season: October – March

Method

1. Heat the oven to 210 °C, fan, and line a tray with baking paper. Break the cauliflower into florets of similar size.
2. Toss the cauliflower with the oil, cumin and salt, spread it on the tray and roast at 210 °C for 25 minutes, turning halfway, until tender and golden at the edges.
3. Meanwhile rinse the red lentils, put them in a small pan with a generous glass of water and cook over medium-low heat for 10 minutes, until tender but still whole; drain gently and salt them.
4. In a small bowl mix the tahini with the lemon juice, crushed garlic and a little water at a time, until you have a pale, pourable sauce; salt it.
5. Combine the lentils and cauliflower on the plate, spoon over the sauce and finish with chopped parsley and the hemp seeds.