Warm autumn salad with cauliflower and lentils

Name: Warm autumn salad with cauliflower and lentils
Ingredients: 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

Jason Oxenham

Delaney Mes

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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.

Salad

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

Dressing

1 Tbsp	Dijon mustard
3 Tbsp	Olive oil
2 Tbsp	Red wine vinegar
½	Lemons, juiced

Directions

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.