Ingredients
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1 large Cauliflower
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6 tbsp Olive Oil
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1 tbsp ground Coriander
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1 tbsp ground Cumin
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1 tbsp Fennel Seeds
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1 tsp dried chilli/ Red Pepper Flakes
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1 tbsp Turbinado Sugar
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2 red Bell Peppers
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3 Red Onion
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7 oz (200 g) cherry Tomatoes
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14-oz (1 x 400-g) can black beluga Lentils
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2–3 tbsp Sultanas
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1 small, ripe Mango
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a bunch of fresh Coriander
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Sea Salt
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freshly ground Black Pepper
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For the Dressing
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1 oz (25 g) fresh Turmeric
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2 cm/¾ inch knob of fresh Ginger
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2 Garlic
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2 tbsp Tahini Paste
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1 Lime Juice
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3½ tbsp (50 ml) Water
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4 tbsp Olive Oil
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1 tsp Caster Sugar
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1–2 tbsp Maple Syrup
Directions
The fresh turmeric dressing takes this dish to another level. Neon-orange turmeric root has a more zippy flavour than dried turmeric. Its increasing popularity means that it is now fairly readily available.
Steps
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1
Done
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Preheat the oven to 190˚C (375˚F) Gas 5. Break the cauliflower into florets. Pour the oil into a large bowl, and add the coriander, cumin, fennel seeds, chilli/red pepper flakes and sugar. Give everything a good stir, season with salt and pepper, and toss the cauliflower florets into the mixture to coat. Spread them over a large sheet pan. Scatter the red (bell) peppers, onion wedges and cherry tomatoes over the sheet pan and mix. Roast for 20–25 minutes (give everything a stir halfway through the cooking time), until the cauliflower is cooked but still has some bite. |
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2
Done
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Stir the lentils gently into the roasted vegetables. Return the sheet pan to the oven for 5 minutes, until the lentils are just heated through. Remove the pan from the oven and scatter over the sultanas/raisins. Scatter the mango over the salad and garnish with the coriander/cilantro. For the dressing, put the grated turmeric and ginger into a bowl. Add all the remaining ingredients and whisk together until smooth. Season to taste, drizzle over the salad and serve. |
