ROAST CAULIFLOWER, PUY LENTIL & EGG SALAD

After a bumper crop, there is a huge glut of cauliflower. We should feast on this superfood before it gets wasted. This roasted variety brings out its amazing nutty flavour.

INGREDIENTS

Serves two 1 250g sachet cooked Puy or Beluga lentils 175g cauliflower florets, cut into small pieces 1 tbsp extra-virgin olive oil 1 carrot, diced ½ tsp dried chilli flakes 2 celery sticks, diced 1 cloves garlic, grated 3 medium eggs 12 cherry tomatoes, halved 4 spring onions, sliced Bag of watercress

Pre-heat oven to 220C/ 200 fan/Gas 7 Mix cauliflower, carrots, tomatoes and chilli flakes and drizzle with olive oil. Place all on a baking sheet and roast for 20 minutes, stirring part-way through. Prepare salad ingredients and mix with a salad dressing of your choice and the lentils. Ten minutes before the end of the roasting time, boil eggs for six minutes to get soft yolks. Pop the salad on to a serving plate and top with the roast veg and eggs, halved longways.