This is a reasonably quick vegetarian dinner, and it also makes a great leftover lunch. Try it too as a side dish with chicken or fish – salmon is especially good.
|1 small||Cauliflower, or half a large head, florets removed (Main)|
|1 Tbsp||Sesame seeds|
|2 Tbsp||Olive oil|
|1 sprinkle||Sea salt|
|1 tin||Lentils, approx 330g, or cook 3/4 cup dry lentils according to packet instructions (Main)|
|1 cup||Red cabbage, chopped, roughly a small wedge thinly sliced|
|1 handful||Rocket, or baby spinach|
|2 Tbsp||Almonds, roughly chopped|
|1 Tbsp||Dijon mustard|
|3 Tbsp||Olive oil|
|2 Tbsp||Red wine vinegar|
|½ ||Lemons, juiced|
- Place cauliflower florets in a roasting tray, and drizzle over olive oil, sesame seeds, and salt. Cook at 180C for about 20 minutes until the edges of the cauliflower start to crisp.
- If using tinned lentils, drain and rinse them well. If using packet lentils, cook according to packet instructions. Place in a large bowl.
- Add the cauliflower, red cabbage, rocket or baby spinach, and the almonds.
- Place all dressing ingredients in a small bowl and whisk well with a fork until emulsified. Taste, season with salt and pepper and adjust to suit, then dress salad and serve.
More autumn vegetarian dinners from Delaney