ROAST CAULIFLOWER AND PUY LENTIL SALAD

Serves 4 Preparation 25 minutes Cooking about 40 minutes Compared to the ubiquitous kale, cauliflower is a much overlooked and under-loved winter vegetable, which is a shame as roasting brings out its delicious nuttiness. It pairs beautifully with earthy puy lentils and sweet pomegranate seeds.

2 tbsp olive oil

1 medium onion, finely chopped

1 bay leaf

2 garlic cloves

125g raw puy lentils, rinsed

375ml hot vegetable stock

1 tsp each coriander and fennel seeds

500g cauliflower (prepared weight), cut into florets 100g pomegranate seeds

1 tbsp each freshly chopped mint and parsley rocket, to garnish

1 Heat the oven to 200°C (180°C fan oven) gas mark 6.

2 Heat 1 tbsp oil in a pan and gently fry the onion with the bay leaf and a pinch of salt for 10 minutes. Add a crushed garlic clove and cook for 1 minute. Stir in the lentils, then pour in the stock. Bring to the boil, cover, then simmer for 25 minutes until tender but still retaining some bite.

3 Meanwhile, crush the seeds in a pestle and mortar with 1 tsp sea salt and the other garlic clove until roughly combined.

4 Put the spices into a bowl, add the remaining oil and the cauliflower. Toss together (best done with your hands) to coat. Tip into a roasting tin in one layer and cook for 20-25 minutes until golden.

5 Strain the lentils in a sieve, discarding the cooking liquor, and transfer into a bowl. Check the seasoning. Stir in the pomegranate seeds and herbs. Tip in the cauliflower, with the seeds, herbs and oil. Toss well.

6 Transfer the cauliflower and lentils to a warmed serving dish. Serve warm, garnished with rocket.