By Louise Sammut – Prep Time: 20 mins – Cook Time: 30 mins – Serves 6
Ingredients
- 1 cauliflower
- 1 small carrot
- Olive oil
- 1 bay leaf
- Salt and black pepper
- 1 tbsp tomato paste
- 1 tsp cumin
- Fresh herbs
- 1 tsp coriander
- 240ml Greek yoghurt
- 1 tsp paprika
- 2 tbsp tahini
- 2 tsp onion granules
- Juice of 1 lemon
- 200g lentils
- 1 garlic clove
- 2 cups vegetable stock
- 1 tsp honey
- 1 shallot
- Water as needed
Method
Roast the cauliflower with olive oil, salt, pepper and spices at 200°C for 30 minutes until golden.
Cook the shallot and carrot, then add the lentils, tomato paste and vegetable stock. Simmer until tender.
Mix the yoghurt, tahini, lemon juice, garlic, honey and a pinch of salt. Add water as needed to loosen the sauce.
Serve the roasted cauliflower with the lentils, drizzle with the tahini sauce and garnish with fresh herbs.
Chef’s Tip
Roast the cauliflower until golden for maximum flavour.
