Cauliflower with harissa, lentils with herbs, and tahini

 In only 30 minutes, you can have a nutritious meal on the table.

This vegan dish from London restaurant Comptoir V and recipe delivery service Mindful Chef is quick, simple, tasty, and nutritional. With a crunch of rainbow carrots, sweet pomegranate seeds, and nutty lentils, drizzled with a coriander and mint vinaigrette, they've roasted cauliflower with fragrant rose harissa to give this vivid meal a spicy bite.

Cauliflower is high in vitamin C and a good source of fiber; carrots are high in antioxidant beta-carotene and vitamin K; and lentils are high in iron and a high-protein food.

2 Serves 

lentils (240g) in water (drained).

200 g rainbow carrots

kale (40g)

Half a lemon?

1 pomegranate 1 cauliflower

1 teaspoon tahini

Nigella seeds, 1 tsp

2 teaspoons cumin seeds

2 tsp rose harissa paste

a small handful of coriander leaves

a medium sprig of mint leaves

black pepper and sea salt.

Olive oil or coconut oil

1 Preheat the oven to 200 degrees Celsius (gas mark 6) on the oven dial.

2 Chop the kale coarsely. Remove the cauliflower leaves and cut any thick stems in half to save them for later. Cauliflower should be cut into tiny florets. Place the cauliflower on a baking pan and rub it with the rose harissa paste and 1/2 tbsp of oil. Nigella seeds should be sprinkled on top.

3 Cut the rainbow carrots into thin batons and set them on another baking pan with 1/2 tablespoon of oil, cumin seeds, and a teaspoon of salt. Preheat the oven to 350°F and bake both baking sheets for 25 minutes, rotating the vegetables halfway through, until golden brown and softened.

4 Add the cauliflower leaves and kale to the cauliflower tray with 1 tsp of oil after 15 minutes. Cook for another 10 minutes.

5 After draining the lentils, rinse them.Place 1 tsp of olive oil and a squeeze of lemon juice in a bowl with finely chopped coriander and mint leaves. Heat 1 tsp oil in a small frying pan over medium heat and cook the lentils for 5 minutes, or until cooked through. Stir in half of the herb sauce with a sprinkle of sea salt and black pepper.

6 Remove the seeds from the pomegranate by slicing it in half and reserving them for later. To produce a smooth sauce, combine the tahini with 1-2 teaspoons of cold water in a small bowl.

7 Toss the herby lentils with the carrots, cauliflower, crispy kale, and cauliflower leaves on two heated plates. Drizzle the tahini sauce and the leftover herby dressing over the pomegranate seeds.