Roasted Cauliflower, Lentil Tabbouleh and Cumin Yoghurt

nzherald.co.nz

Frangipanni

1 head cauliflower, roughly chopped

1 red onion, sliced

1 tsp each ground turmeric, ground cumin

Pinch sea salt

subheading: Cumin yoghurt:

¼ cup coconut yoghurt

2 Tbsp tahini

1 tsp ground cumin

1 lemon zest and juice

Pinch sea salt

2 to 3 Tbsp water, to loosen

subheading: Lentil tabbouleh:

400g can lentils, drained and rinsed

Handful kale, stalks discarded and leaves finely chopped

Handful fresh herbs, roughly chopped

2 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

2 cloves garlic, crushed and finely chopped

½ cup sun-dried tomatoes, roughly chopped

½ cup flaked almonds, toasted

Directions at nzherald.co.nz

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