ROASTED CAULI & SIZZLED LENTIL TACOS, PICKLED RADISH & CHIPOTLE CASHEW SAUCE

SERVES 4

These tacos contain so many of my favourite flavours and textures: tender golden cauliflower, crispy sizzled lentils, bright fresh pickled radish and hot and creamy chipotle cashew sauce. Yum!

115g (½ cup) Puy-style or beluga (black) lentils 1 medium cauliflower

1–2 tablespoons olive oil plus extra to drizzle fine salt and freshly ground black pepper

2 large ripe avocados plus juice of ½ lemon

(or vegan mayo if avocados are not available) 12–16 corn tortillas, warmed salad greens, coriander leaves and finely sliced

red onion, to serve pickled radishes chipotle cashew sauce

Preheat oven to 200°C.

Rinse and drain lentils and place into a small saucepan. Cover with plenty of cold water, bring to the boil, reduce heat and simmer for 10–15 minutes, or until just tender. Drain and set aside. Cut cauliflower into bite-sized florets, including the stems and any small inner leaves. Transfer to a baking tray, drizzle with olive oil, season with salt and pepper and roast for 20–25 minutes, stirring once or twice during cooking, until golden and tender. Remove from the oven and set aside. Heat a large frying pan over high heat. Add 1–2 tablespoons olive oil, then add cooked lentils, spreading out into a thin layer. Allow to cook without stirring for 1–2 minutes, then gently stir. Allow to cook for a further minute, until lentils are golden and verging on burnt, then stir again. Continue to cook until all the moisture has evaporated from the lentils and they are golden brown.

Roughly mash the avocados in a small bowl, then add lemon juice and season with salt and pepper. To serve tacos, spread avocado down the centre of each tortilla, top with salad greens, a few pieces of cauli, a spoonful of sizzled lentils, pickled radishes, onion, coriander leaves and a good drizzle of chipotle cashew sauce. If avocados are not available spread the tacos with vegan mayo instead.

PICKLED RADISHES MAKES 1 SMALL JAR

These delicious pickles add flavour to tacos, sandwiches, burgers and salads.

2 bunches radishes (approx 12–14), trimmed

and leaves composted

60ml (¼ cup) apple cider vinegar 4 teaspoons golden caster sugar ½ teaspoon fine salt

Slice radishes into thin rounds, using either a mandolin or sharp knife. Combine with apple cider vinegar, sugar and salt. Mix well and set aside for at least 30 minutes, stirring occasionally. While 30 minutes is enough to lightly pickle them, if you’re after the lovely fluorescent pink of the pickles in the photo, transfer them to a glass jar and leave in the fridge overnight. Just make sure you store them in a superairtight jar, or your family or housemates will not be happy when they open the fridge door. The pickles will store in the fridge for up to 1 week.

CHIPOTLE CASHEW SAUCE MAKES APPROX ¾ CUP

This sauce is so addictive, you’ll find yourself wanting to add it to everything! It goes especially well with tacos, nachos and burgers. You’ll need to start this recipe the night before to soak the cashews. That said, if you forget to soak them, you can pour boiling water over the cashews and set aside until cool for equally great results. If you’re making this sauce to eat with nachos in place of cheese, add 1 tablespoon nutritional yeast before blending for a slightly ‘cheesy’ flavour.

100g (¾ cup) cashew nuts, soaked

overnight in cold water juice of ½ lemon

2–3 chipotles in adobo sauce 1 clove garlic fine salt, to taste

Drain the cashews and put in a blender with the lemon juice, chipotles and garlic, and 125ml (½ cup) cold water. Blend on high until super-smooth. Season with salt to taste. Will store in a glass jar in the fridge for up to 3 days.

NOTE: You’ll find chipotle in adobo sauce in small cans at most supermarkets or speciality food stores. Store leftovers in a glass jar in the fridge for up to a month. They can be added to all manner of soups or stews or anywhere where a little smoky chilli kick is needed. To make an easy smoky chilli sauce, blend leftover chipotles and adobo sauce with a garlic clove and just enough water to form a smooth sauce-like consistency, approx 60–80ml (¼–⅓ cup). Add a touch of pure maple syrup, to sweeten, if you like. Store in the fridge for up to a week