CAULIFLOWER STEAK WITH WARM GREEN LENTIL SALAD

The mustard dressing adds heat and brings the earthy flavours together.

Serves: 2 Cooking time: 60 minutes

1 cauliflower

2tsp rapeseed oil

1tsp steak seasoning

Sea salt and black pepper

For the salad:

150g green lentils or Puy lentils 100g cherry tomatoes, cut in half 70g lentil sprouts

1/2 red onion, finely sliced

1tbsp capers

50g sultanas

For the dressing:

1tsp ready-made English mustard Zest and juice 1 lemon

1tbsp rapeseed oil

1 Preheat oven to 200°C

(fan 180°C) mark 6. Line a baking tray with greaseproof paper.

2 Slice cauliflower vertically into four 2.5cm steaks, cutting through the core. Lay steaks flat on the baking tray. Drizzle over rapeseed oil, then sprinkle with steak seasoning and salt and pepper. Roast for 20–25min until lightly golden – the edges should be darker than the centres.

3 Meanwhile, put lentils into a saucepan and cover with three times the amount of water. Bring to the boil, then simmer until lentils are tender – usually around 15–25min.

4 While lentils are cooking, put tomatoes, lentil sprouts, onion, capers and sultanas in a mixing bowl. Make a dressing by whisking mustard, lemon zest and juice, oil, then season.

5 Once lentils are cooked, drain and add to salad ingredients. Mix through dressing, then serve with the steak.