Play Hard

Cauliflower and Lentil Salad

Written by High Life North

Published 19.01.2021

By Dorothy Miles

Tuesday has rolled around again! I have yoghurt and bran flakes for breakfast with a banana, and a cup of tea, of course. As I eat, I read the news and read some of the foodie newsletters that have landed in my inbox over the weekend.

I spend the first chunk of my morning reading and replying to emails for work and updating the records from last week. Before I know it, it’s noon and time for another cup of tea! I’m already thinking about what I’ll have for lunch too. I pop a couple of eggs on to boil while I’m waiting for the kettle to click: I think it’ll be some boiled eggs with salad, and the last of that coleslaw from Friday.

My afternoon is filled with a meeting and a pile of admin. I spend a bit too long browsing through chocolate recipes for some Valentine’s menus I’m developing and have to battle the urge to sneak back to the kitchen to sniff out the last Chocolate Orange leftover from Christmas. I do resist though, consoling myself with another cup of tea and a satsuma instead.

Dinner is super quick and easy to make tonight, as it’s a hash of leftovers from the weekend. Here we go…

Serves two

Ingredients:

½ cauliflower (remaining 500g ish)
Olive oil
1 tsp cumin
1 tsp paprika
Salt
Leftover lentils
Small bunch coriander
Juice ½ lemon
½ tbsp extra virgin olive oil
Sprinkle chilli flakes
Cheddar, to serve

Method:

1. Dinner begins the same way it did last night. I preheat the oven to Gas 7/220/200 fan and portion up the cauliflower. Again, don’t waste the tender young leaves of the stalk. I pop them in a roasting tray with salt and oil and a smattering of cumin and paprika, massaging the spices into the nooks and crannies with my hand. Into the oven for 20 minutes to roast.

2. Meanwhile, I make a quick herby dressing to balance the dish. I take a small bunch – about ¼ of the pack – of coriander and roughly chop it. In a small bowl, I mix it with a bit of extra virgin olive oil and the juice of half a lemon. I love cooking like this.

3. After 20 minutes, the cauliflower is beginning to char and soften. I stir it around in its spices then add about 2/3 of the leftover lentils and a couple of tbsp of water. They sizzle as they hit the hot metal. Back into the oven for another 10 minutes.

4. I spoon the coriander dressing over the hot veg, and spoon the lentils and cauliflower into bowls. To finish our dinner, I crumble over a little bit of cheddar and add a handful of salad leaves. Even my cauliflower-hating boyfriend tells me that it’s pretty tasty so this one is a win.