Roasted cauliflower, orange & lentil salad

This is a great salad – full of colour & skin supporting nutrients. Perfect for a light & balanced lunch or delicious served along side a piece of wild salmon.

To make you will need:

1 head of cauliflower
1 bag of green leaves (I used rocket & watercress)
2 clementines
1 small shallot
1 tin puy lentils
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp Dijon mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Handful of parsley
Handful of dill
Handful of mint
Handful of walnuts
Optional: Pomegranate seeds

Start by cutting the cauliflower into florets & place on a baking tray. Drizzle with olive oil (around 1 tablespoon) & sprinkle over the turmeric, chilli powder & cumin seeds, season with salt & pepper. Bake for around 20minutes at 180 degrees Celsius until soft & starting to caramelise.

Meanwhile drain the lentils, chop the herbs & add to a large bowl. Finely dice the shallot & mix together with the apple cider vinegar, olive oil, dijon mustard, juice of one clementine & salt & pepper if desired to form the dressing. Pour the dressing over the lentils & herbs & leave to sit for 5 minutes whilst the cauliflower cools slightly.

Once the cauliflower is at room temperature add to the lentils & place over a bed of salad leaves. Top with some orange slices, walnuts & pomegranate seeds.