Ingredients
- 1 cauliflower, cut into florets
- 250g cooked Puy lentils
- 1 tsp harissa paste
- 200g Greek yogurt
- 2 tbsp olive oil
- 1 tsp cumin
- Handful fresh coriander
- Pomegranate seeds to garnish
Method
- Toss cauliflower with oil and cumin; roast at 200°C for 25 min until golden.
- Stir harissa into yogurt to make the dressing.
- Serve lentils topped with cauliflower, drizzle with harissa yogurt.
- Scatter coriander and pomegranate seeds.