Ingrédients
- A small cauliflower, leaves, stalks and all!
- 1 x 250g pouch of Merchant Gourmet Puy Lentils
- 1 cooked beetroot, sliced
- 3 heaped tbsp of tahini
- 100ml water
- 1-2 spring onions
- Handful of parsley and mint (or any herbs you have lying around in the fridge)
- ½ lemon juice
- Salt
Green tahini dressing:
Méthode
- Pre-heat your oven to 200oC. Slice the leaves off your cauliflower and chop the stalks and florets. Season with olive oil and salt, in a large roasting tray and cook for 20-30 minutes until crispy and golden.
- In a blender, whizz up all the ingredients for your green tahini dressing until smooth.
- On a large platter, assemble your Puy Lentils, sliced beetroot and cauliflower. Drizzle over your tahini dressing and sprinkle seeds to garnish.
