Roasted Cauliflower, Fennel And Lentil Salad

3INGREDIENTS

(Serves 2 as a main course, 4 as a side dish)

◆ 2tbsp olive oil

◆ 1 small cauliflower, broken into small florets ◆ 1 fennel bulb, sliced

◆ 1 red onion, sliced

◆ ½tsp cumin seeds

◆ 400g can green lentils, rinsed and drained

◆ 8 radishes, halved

◆ 1tbsp chia seeds

◆ 2tbsp lemon juice

◆ 50g pomegranate seeds

◆ Watercress or fresh herbs, to garnish

1

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2

Heat the olive oil in a large roasting pan in the oven. Add the cauliflower, fennel and onion and toss to coat. Sprinkle with the cumin seeds. Roast for 15-20min, until tender. Tip the roasted vegetables into a salad bowl and add the green lentils, radishes, chia seeds and lemon juice. Stir well. Share between serving plates and sprinkle with pomegranate seeds. Serve, garnished with watercress or fresh herbs.

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