Ingredients
- 1 whole cauliflower
- 2 pouches of Merchant Gourmet Tomatoey French Lentils
- 2 aubergines, cut into chunks
- 3 tbsp tomato puree
- 70g Panko breadcrumbs
- Handful of fresh basil, finely chopped
- 200g kale, washed & torn
- 4 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried basil
- Salt
- Pepper
- Chilli flakes, optional
Instructions
- Pre-heat oven to 190C.
- To utilise all of the cauliflower and reduce waste - slice the leaves off of the cauliflower. Then, slice the soft leaves and thinly slice the tough stems. Chop the cauliflower into florets and once left with the stalk, remove the base (around ¼ cm deep, where it’s really tough), then thinly slice the stalk.
- Combine the tomato puree, 3 tbsp olive oil, paprika, dried basil and a pinch of salt and pepper with a whisk.
- To a large baking dish, add all of the cauliflower (except the leaves), aubergine and tomato/oil mix. Toss until everything is evenly coated. Pop in the oven for 25 minutes, stirring half-way through.
- During this time, add 1 tbsp of olive oil into a non-stick frying pan, along with the panko breadcrumbs and a pinch of salt and pepper. Toast until golden on a medium/low heat, then stir the chopped basil into the breadcrumbs.
- When your oven timer goes off, add the Merchant Gourmet Tomatoey French Lentils, cauliflower leaves and kale into the baking dish. Stir everything to combine and season with salt and pepper. Pop in the oven for a further 5 minutes. Once ready, serve a portion and top with crispy basil breadcrumbs. Dig in and enjoy!
