INGREDIENTS
- 1 small head of cauliflower
- Extra virgin olive oil
- 2 cup rocket
- ½ cup lentils cooked with lemon
- Lemon slices
- ½ cup tahini sauce
- ¼ cup pickled onions
- ¼ cup pine nuts or sliced almonds
- 4 dried apricots or dates, diced
- ¼ cup chopped olives or capers
INSTRUCTIONS
Preheat the oven to 200°C and line a large baking tray with parchment paper.
Add the cauliflower pieces with a little olive oil and pinches of salt and pepper and bake until golden brown around the edges.
In a bowl, add the arugula and roasted cauliflower with olive oil, a little squeezed lemon and a pinch of salt.
Spread on a plate and pour over ⅓ of the tahini sauce. Sprinkle the lentils, pickled onions, pine nuts, apricots and olives. Drizzle with the remaining tahini dressing.
Add salt and pepper and serve.
