Serves 2
Ingredients 1 small cauliflower - break into small florets
1 red onion - quartered
1 tbsp EVOO
1 tsp ground coriander
1 tsp ground cumin
1 400g tin of brown lentils
2 cups of baby spinach leaves
1/2 cup plain greek yoghurt
1 lemon - juiced 1 clove of garlic - crushed
handful of flat leaf parsley - roughly chopped
Procedure Pre heat oven to 180 C. Line a baking tray with baking paper and place cauliflower and red onion on the tray. Dust with the cumin and coriander then drizzle with the EVOO. Toss to combine and then season with salt & pepper. Roast until cauliflower is starting to brown. Rinse and drain lentils then combine with spinach leaves, cauliflower and onion. Set aside. Combine yoghurt, lemon juice, garlic and parsley. Drizzle over the salad, gently mix to combine.
Divide between 2 bowls and serve
Prep | 10 m Cook | approx 15 m Ready in | 25 m Duration | 2 days in fridge