The Ingredients
1 cup lentils
2 cups cooked quinoa
1/4 cup pomegranate
1/4 cup toasted pine nuts
Turmeric-roasted cauliflower:
1 cauliflower (about 500g), trimmed and cut into florets
2 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons chilli flakes
Tahini Dressing:
2 tablespoons tahini
juice 1/2 orange + 1/2 lemon
1 teaspoon honey
1 tablespoon tamari
1/2 teaspoon cumin
1/4 cup water
Method
Preheat the oven to 190c.
Toss the cauliflower in olive oil, turmeric and chilli flakes and place on a roasting tray lined with foil – season with salt and a little pepper. Place in the oven to roast for around 25 minutes, tossing once or twice, until the cauliflower is tender and lightly browned at the edges. When the cauliflower is almost done (2-3 minutes off) add the pine nuts and toast until these are golden brown.
Meanwhile, make the tahini-cumin sauce by simply combining all the ingredients in a bowl and mix until smooth.
Add 2 cups of cooked quinoa and 1 cup of beluga lentils to a bowl, add in the pine nuts and turmeric roasted cauliflower and add in the tahini dressing. Toss well and dish up before scattering over with the pomegranate seeds.
