Ingredients
- 1 large cauliflower
- 3 tbsp ras el hanout
- Olive oil
- 1 tin chopped tomatoes
- 1 pouch of Merchant Gourmet Tomatoey-French Lentils
- 1 pack of flatbreads
- 1 onion, sliced
- 6 salad tomatoes
- 1 cucumber
- Handful of mint
- Juice of 1 lemon
- 2 tbsp tahini
Instructions
- Preheat your oven to 180C. Remove and save the cauliflower leaves.
- Mix 2 tbsp ras el hanout with a splash of olive oil and coat the cauliflower.
- Roast the cauliflower in a large tray for 35-40 minutes until soft and golden.
- Gently fry the onion with 1 tbsp ras el hanout and the cauliflower cauli leaves.
- Add the chopped tomatoes and lentils and leave to simmer.
- Finely dice the salad tomatoes, cucumber and mint and mix with ½ of the lemon juice.
- Serve the roasted cauliflower on a bed of tomatoey lentils, with flatbreads and the mint salad
- Mix 2 tbsp tahini with the remaining lemon juice and a splash of water to loosen. Drizzle over the cauliflower and enjoy!
