Bart's Recipes
Preheat the oven to 220°C. Divide the cauliflower into small florets, toss with half of the olive oil, the cumin, salt and pepper and roast for twenty minutes until the edges are brown and crispy. Those roasted edges give the salad its character.
Meanwhile, stir the tahini with the lemon juice, the remaining olive oil and a tablespoon of cold water until smooth and pourable. Add water a tablespoon at a time; tahini becomes thicker first before it loosens up.
Toss the lentils with the warm cauliflower in a bowl and stir in the tahini dressing. Scatter the pomegranate seeds and roughly chopped parsley over. Lentils provide plant-based protein, slow carbohydrates and lots of fibre, which keeps your blood sugar stable all afternoon.
