Roasted Cauliflower and Lentils, Sunblush Tomatoes, and Capers |
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Prep Time: 10 Minutes Cook Time: 28 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Roasted Cauliflower and Lentils, Sunblush Tomatoes, and Capers Ingredients:
1 cauliflower |
1 tablespoon oil |
1 teaspoon cumin |
200 g lentils |
150 g sunblush tomatoes |
1 celery heart |
1 tablespoon capers |
handful basil |
3 tablespoons vinegar |
4 tablespoons oil |
1 teaspoon mustard |
Directions:
1. Preheat the oven to gas 7, 22C, fan 200°C Put the cauliflower florets onto a baking tray and toss with the olive oil, cumin seeds and some seasoning. Roast for 20 minutes, until softened and golden.
2. Meanwhile, put the lentils in a pan and cover with water. Bring to the boil and simmer for 8-10 minutes or until cooked, then drain. Tip into a large serving bowl.
3. To make the dressing, put all the ingredients into a jar and season well. Seal the jar and give it a good shake. Pour the dressing over the warm lentils, add the tomatoes, celery, capers and cauliflowers and toss to combine. Scatter over the basil leaves, to serve.
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